parsnip, thyme and nutmeg bake

roasted parsnips are so utterly delicious. i especially love them if they have been roasted in a tray with chicken so that the edges of the parsnips chunks take on a wonderfully sweet, caramelised, slightly savoury flavour.

however, a change is called for and as the weather has been chilly i fancied something warming and indulgent. i decided to take inspiration from a marcus wareing recipe for parsnip, thyme and nutmeg bake.

i added thinly sliced potatoes to the parsnips as i thought an all-parsnip bake might be a little too sweet as this was being served alongside roasted pumpkin. the result was delicious and the thyme and bay added a really nice herby undertone. we ate this, and the pumpkin, with mushroom stuffed pork tenderloin.

parsnip, thyme and nutmeg bake

100ml white wine

8-10 sprigs of thyme

2 bay leaves

150ml cream (single or double)

350ml full-fat milk

nutmeg for grating – to taste

½ teaspoon of table salt

2 large parsnips, peeled and thinly sliced*

2 large potatoes, peeled and thinly sliced*

preheat the oven to 180c.

heat the wine and herbs over a moderate heat. reduce by half then add the cream, milk, nutmeg and salt. simmer very gently until the liquid has reduced by a quarter.

in a buttered dish, layer the parsnips and potatoes and top with the milk mixture. place on a baking tray and bake for 30-40 minutes until it has browned on top and a knife goes easily through the centre.

* cut the vegetables as thinly as you can or they will take forever to cook.