Sunday lunch recipe for 6 people, takes only 20 mins; recipe has potato, parsnip, butter, plain flour, milk, wholegrain mustard, clear honey, white wine vinegar, white bread and parmesan.
Honey-mustard parsnip & potato bake
Course: Sunday lunch
Servings
6
servings
Prep time
35 mins
Ingredients
- Parmesan: 25g grated parmesan (or vegetarian alternative), grated
- Milk: 600ml milk
- White Bread: 85g fresh white bread, whizzed to crumbs
- Butter: 85g butter
- White Wine Vinegar: 2 tbsp white wine vinegar
- Potato: 800g potato like Desiree, cut into 2 1/2 cm cubes
- Plain Flour: 85g plain flour
- Wholegrain Mustard: 2 tbsp wholegrain mustard
- Parsnip: 800g parsnip, cut into 2 1/2 cm cubes
- Clear Honey: 2 tbsp clear honey
Directions
- Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
- Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
- Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
