Parsnip and Leek Gratin
This gratin has a luxurious layered density with a crispy topping. It is perfect twinned with a side salad or some steamed veg.
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Ingredients
- 2 tbsp organic extra virgin olive oil
- 2 shallots
- 1 large leek
- 1 kg parsnips
- 2 garlic cloves
- 1 thyme sprig
- 1 tbsp white wine vinegar
- 500 ml vegetable stock
- 100 g cheddar cheese or plant based alternative
- 200 ml cream or plant based alternative
- 50 g organic pumpkin seeds
- natural fine sea salt
- organic cracked black pepper
Instructions
- Finely slice the shallots, then gently fry in olive oil for 2-3 minutes on a medium heat until they start to soften.
- Slice the leeks into 0.5cm rounds, add to the shallots and cook for a further 2-3 minutes.
- Finely slice the garlic and remove the thyme from the stem, add both to the leek & shallots.
- Add the white wine vinegar, season generously with salt and pepper and cook on a low heat for 25 - 30 minutes stirring regularly until the mixture turns soft and golden.
- Next, peel the parsnips and slice as finely as you can.
- In a baking tray, place a layer of the cooked leek mixture followed by a layer of the sliced parsnips. Season each layer of parsnips with salt and pepper.
- You should have about 3 layers of each depending on the size of your baking tray.
- Pour over the vegetable stock and roast at 200c for 25-35 minutes or until the top starts to brown.
- Remove the baking tray and top with the cream, cheese and pumpkin seeds then bake for a final 10 minutes.
Comments & Ratings
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This gratin is so tasty and much easier to make than I expected. I added sesame and sunflower seeds too!