Parsnip, Sweet Potato and Squash Bake

Ideal as a side dish or as an accompaniment to a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

Parsnip bake

450ml double cream

1 onion – chopped

2 thyme sprigs – strip the leaves

Knob of butter

500g parsnips

500g butternut squash and sweet potato

25g gruyere cheese

1. Place the cream, onion and thyme sprigs into a small pan and heat until steaming on the simmering plate, then strain and keep to one side

2. Grease a dish with butter. Peel the parsnips, sweet potato and butternut squash, thinly slice and then layer into the dish.

3. Pour over the infused cream and scatter over the cheese and the thyme leaves.

4. Cook in the baking oven for an hour.

 

Once cooked, cool and keep covered in the fridge for up to 2 days. Reheat in the roasting oven for 20-25 minutes.