Recipe of the Week

What a delicious and hearty meal to warm you up on these colder October evenings.

Recipe of the Week – Parsnip and Squash Bake

I cracked open the first of my delicious Crown Prince squashes this week and made this super-rich, creamy, bubbly, indulgent, melt-in-your mouth delicious recipe to celebrate.  The parsnips are ready but won’t be at their sweetest until after the first frost.

Ingredients

  • 220ml double cream
  • 1 small onion, finely chopped
  • 2 thyme sprigs, 1 stripped of leaves
  • 4 large parsnips
  • 1 medium sized squash (crown prince, butternut etc)
  • 25g Gruyère, grated

Directions

Preheat oven to 160C. Place the cream, onion and thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme. Grease the bottom and sides of a gratin dish (20 x 30cm) with butter. Peel the parsnips and peel and de-seed the squash. Thinly slice the vegetables and layer in the dish.  Pour over the cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden.

 

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