Parsnip, Thyme And Nutmeg Bake

Parsnip, Thyme And Nutmeg Bake

This is a great side dish for vegetarians at Christmas


(Marcus Wareing)

INGREDIENTS:

100ml/31/2fl oz white wine
1/2 bunch thyme
2 bay leaves
150ml/5fl oz cream (single or double)
350ml/12fl oz milk
1 tbsp honey
2 nutmeg
1/2 tsp table salt
4 large parsnips (or 6 small parsnips), peeled

METHOD:

Preheat the oven to 180C/ 350F/Gas4. Place the wine, thyme and bay leaves into a medium-sized saucepan over a moderate heat. Reduce by two-thirds then add the cream, milk, honey, nutmeg and salt. Simmer very gently until the liquid has reduced by a quarter. Slice the parsnips thinly, lengthways, into strips. Layer with the milk mixture in a small loaf tin or terrine mould, pressing the parsnips down. Place on a baking tray or roasting dish and bake for 25-30 minutes until it has browned on top and a knife goes easily through the centre.

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