Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately. Thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. Psst! For more timeless recipes like this, check out The Good Housekeeping Cookbook. We may earn commission from links on this page, but we only recommend products we back. If the bake is catching at the edges, carefully pour in a little more stock down the sides. Remove from heat. Hello my lovelies! Read our community guidelines in full, A scattering of crunchy, cheesy breadcrumbs tops this comforting side dish, Georgina Hayden's Christmas menu for four, Camembert and chestnut Christmas crackers recipe, Red cabbage with pickled pineapple recipe, Carrots with blood orange and pomegranate recipe, Jacket potatoes with cauliflower cheese topping recipe, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe. Arrange last 1/3 potato slices on top … HOMEMADE PARSNIP POTATO SOUP. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Dot over the remaining butter, season and cover with foil. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. yellow potatoes (about 3 medium), peeled and cut into 2-inch pieces, parsnips (about 3 medium), peeled and cut into 2-inch pieces, Nutritional Information (per serving): About 205 calories, 8 g fat (5 g saturated), 4 g protein, 345 mg sodium, 32 g carb, 5 g fiber, The Best 25 Christmas Decorations You Can Buy, 40 Gifts That Are Sure to Warm Grandma's Heart, 40 Gorgeous Gifts for the Best Sister Ever. Drain really well, then … Scatter over the breadcrumb mixture and return to the oven for a further 30-35 minutes, until golden on top and cooked through. This all-in-one side dish, starring potatoes, parsnips and onions, is effortless, and will go with any main. Gradually stir in the milk … Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. This all-in-one side dish, starring potatoes, parsnips and onions, is effortless, and will go with any main. Add 1 teaspoon salt, reduce heat and simmer until just tender, 15 to 20 minutes. You may be able to find more information about this and similar content at piano.io, Quick, Tasty Ground Beef Recipes You'll Love, 30 Instant Pot Recipes for Easy Weeknight Dinners, 60+ Super Easy and Cheap Weeknight Dinners, Behold, the Easiest Pumpkin Soup Recipe Ever, 33 Mouth-Watering Appetizers for the 4th of July. You need to be a subscriber to join the conversation. I hope you are having a beautiful and blessed Sunday. Place in the oven for 40 minutes. Why trust us? After the 40 minutes, carefully remove the dish from the oven and discard the foil. Meanwhile, finely grate the Gruyère into a mixing bowl and toss with the breadcrumbs and remaining sage leaves, tearing the larger ones. Halve the garlic clove and rub the inside of a 30cm x 20cm baking dish with the cut sides, then rub over one third of the butter. Reduce heat and simmer 2 minutes. Add milk, thyme, garlic and butter and bring mixture to a boil. Drain vegetables and return to pot. Wash and finely slice the potatoes about 2mm thick. Strain milk mixture into pot with vegetables and mash to desired consistency. When the vegetables are done drain them well. Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Dust with salt. Peel and finely slice the parsnips and onions into discs, separating the onion rings. https://www.goodhousekeeping.com/.../parsnip-and-potato-mash-recipe Put them into a large pot, cover them with cold water, and add a large pinch of salt. Prep time: 15 minutes | Cooking time: 1 hour 10 minutes. You may be able to find more information about this and similar content on their web site. Finish with a layer of potatoes, then pour over the hot stock. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Place potatoes and parsnips in large saucepan, add enough cold water to cover and bring to a boil. Squeeze in 4 tablespoons lemon juice, season with 3/4 teaspoon each salt and pepper and mix to combine. Peel and cut the potatoes and parsnips into even sized pieces. Meanwhile, using vegetable peeler, remove 8 strips lemon zest and place in small saucepan. Preheat the oven to 200C/180C fan/gas mark 6. Drizzle in a little olive oil and mix together well. No one will know that this creamy side has an extra veggie tucked inside. Pick the leaves from two sprigs of sage and finely slice the leaves. Meanwhile, in a small pot gently heat the cream and butter over low heat. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. allrecipes.co.uk/recipe/38851/potato-and-parsnip-gratin.aspx Pictured above are two bowls filled with Parsnip and Potato … Layer in the sliced vegetables and sage, alternating as you go and lightly seasoning each layer. I want to hug you all for always coming by here and reading my words, taking in my silliness, and hopefully laughing with me and not at me. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. We rely on advertising to help fund our award-winning journalism. Repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Preheat the oven to 200C/180C fan/gas mark 6. 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