Nut-free Christmas recipe for 8 people, takes only 10 mins; recipe has double cream, onion, thyme, butter, parsnip, butternut squash and gruyere.
Creamy parsnip & squash bake
Course: Nut-free Christmas
Servings
8
servings
Prep time
30 mins
Ingredients
- Onion: 1 small onion or shallot, finely chopped
- Butter: butter, for greasing
- Butternut Squash: 500g butternut squash (about 1/2 a large one)
- Thyme: 2 thyme sprigs, 1 stripped of leaves
- Parsnip: 500g parsnip (about 4 large)
- Double Cream: 284ml pot and a 142ml pot double cream
- Gruyere: 25g gruyere, grated
Directions
- Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
- Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
- Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyere. Bake for 1 hr until golden and a fork slides easily into the veg.
