Vegetarian mains
Parsnip and squash bake
This easy-to-make, creamy vegetarian dish is rich enough to be eaten as a main, perhaps with a crisp green salad. If you haven't got squash in your veg box, try using carrots instead. For a lighter dinner, use half cream and half veg stock or milk.
Ingredients
- 400ml double cream
- 1 small onion or shallot, finely chopped
- 2 sprigs thyme, 1 stripped of leaves
- 20g butter
- 4 large parsnips, peeled and thinly sliced
- ½ medium butternut squash, peeled, deseeded and thinly sliced
- small handful hard cheese, (Parmesan, Gruyère or a mature Cheddar), grated
Method
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Step 1
Preheat oven to 160°C/Gas 3. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat.
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Step 2
Remove from the heat just before it boils and leave to cool. Strain and discard the onion and thyme.
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Step 3
Butter a gratin or baking dish. Layer the parsnip and squash in the dish and pour over the cream.
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Step 4
Scatter with thyme leaves and cheese. Bake for 1 hour until tender and golden.