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Carrots and Parsnips

    Parsnip gratin dauphinois

  1. picture of Parsnip gratin dauphinois CarrotsandParsnips

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450g parsnips Peeled and trimmed
25g butter
2 cloves garlic, peeled and crushed
freshly grated nutmeg
salt and freshly ground black pepper
150ml single cream
150ml milk
75g Stilton cheese, chilled and crumbled

    Thinly slice the parsnips, rinse, drain and pat dry. Butter a shailow gratin dish and arrange a layer of parsnips on the bottom. Sprinkle with garlic, nutmeg and seasoning, then add another layer of parsnips.

    Mix the cream and milk together and pour over the parsnips. Crumble with finely broken stilton cheese.

    Place in a Preheated oven 150 deg C for an hour and a half.

    Garnish with parsley.