Sweet Potato and Parsnip Gratin
with Cavolo Nero
Made with two sweet root vegetables which are counterbalanced with the pleasantly tangy, bitter taste of cavolo nero, our sweet potato and parsnip gratin is packed full with wholesome, comforting flavours. Stirred in a rich, creamy sauce with creme fraiche and garlic, along with mustard for a hint of a taste of vinegar, and baked until golden, this gratin is a weeknight winner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Chopped Cavolo Nero
½
Thyme
10
Panko Breadcrumbs
1
Wholegrain Mustard
150
Creme Fraiche
2
Parsnip
1
Sweet Potato
1
Garlic Clove
40
Wild Rocket
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Red Onion
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Pop a large saucepan of water on to boil for the root vegetables. Halve, peel and thinly slice the red onions. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and finely chop (discard the stalks). Pop the panko breadcrumbs and hard Italian cheese in a small bowl. Add a drizzle of olive oil and season with salt and pepper. Mix well to combine.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the red onion and cook until soft and jammy, 8-10 mins, stirring regularly. TIP: Lower the heat if they are browning too quickly. Once softened, stir in the garlic and thyme. Pour in the water (see ingredients for amount) and the vegetable stock powder. Stir to dissolve and reduce the heat to low.
Peel and thinly slice the sweet potato into 1cm thick slices. Trim the parsnip, peel and thinly slice into 1cm thick slices as well. Once the water is boiling, pop the veggies and a good pinch of salt into the pan and boil until tender, 10-12 mins. TIP: The veg are cooked when you can easily slip a knife through them. Add the cavolo nero to the pan 3 mins before the end of the cooking time. Once cooked, drain all the veggies into a colander.
Stir the creme fraiche and half the mustard into the onion mixture, then remove from the heat. Carefully add the cooked root veg into the pan, add a pinch of salt and pepper and mix gently to combine. Add a splash of water if the mixture is a little dry. Transfer everything into an ovenproof dish and sprinkle with the cheesy panko breadcrumbs. Bake on the top shelf of your oven, until the topping is golden, 8-10 mins.
In the meantime, mix the remaining mustard and a drizzle of oil together in large bowl. Add the rocket and toss to lightly coat the leaves in the dressing.
Serve the gratin with a good helping of salad alongside and enjoy! Enjoy!
