Carrots and Parsnips are a classic combo in English cooking and they do go well together. Two roots, side by side, creamy white and rich orange, they certainly are a picture.
In this dish the two vegetables are grated, sweated in butter, mixed with cream and topped with breadcrumbs and cheese. So English! But so very good too as an accompaniment to a main meal, or on its own with some flatbreads for a late supper.
Creamy Winter Bake of Carrots and Parsnips
5 g butter
250g parsnips, peeled and grated
170g carrots, peeled and grated
175 ml single cream
freshly ground black pepper
25 g butter
1 clove garlic, chopped
40 g fresh coarse breadcrumbs
grated cheese – parmesan and cheddar mixed is good
Preheat the oven to 200C.
Grease a shallow oven-proof dish.
In a frying pan, melt the butter and stir in the grated parsnips and carrots. Sweat them, stirring occasionally, until they are almost cooked. Season with pepper, and place in the oven proof dish. Pour the cream over the vegetables.
In a clean frying pan, melt the 25g butter and add to the butter. Fry until golden, then stir in the breadcrumbs. Fry until golden.
Drain the breadcrumbs on kitchen paper towel, and then sprinkle them on the vegetables.
Sprinkle grated cheese over the top.
Bake in the oven for 15 – 20 minutes until heated through. Sprinkle with chopped parsley and serve.
recipe notes and alternatives
The grated vegetables will reduce in volume by about a half as they are sauteed.
If you want to layer more flavours, add cumin seeds, turmeric and asafoetida (or finely chopped garlic and onions) to the carrots and parsnips before they saute.
Grated swede and daikon can also be added to the parsnip and carrots.
The cheese can be left off the dish.
Instead of topping with breadcrumbs, use dukkah. No need to toast in butter before using. Sprinkle it thinly over the top. Omit the cheese.
Omit the breadcrumbs and just top with grated cheese.