Recipe Potato & parsnip gratin : Practical and Delicious

Recipe Potato & parsnip gratin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato & parsnip gratin. You are currently reading Recipe Potato & parsnip gratin : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Potato & parsnip gratin requires 15m, cook 1h and serve 6. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With mouth-watering results for minimal work, it's not surprising this classic has stood the test of time.

Ingredients:

8 Ingredients

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  Melted butter, to grease
  
  
  


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  650g potatoes, peeled, cut crossways into 2mm-thick slices
  
  
  


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  650g parsnips, peeled, cut crossways into 2mm-thick slices
  
  
  


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  1 large brown onion, halved, thinly sliced
  
  
  


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  2 tbsp chopped fresh rosemary
  
  
  


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  500ml (2 cups) Massel chicken style liquid stock
  
  
  


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  250ml (1 cup) milk
  
  
  


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  25g butter, finely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C. Brush a 2L (8-cup) capacity ovenproof dish with melted butter to lightly grease. Place the potato, parsnip, onion and rosemary in a large bowl and toss to combine. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Spread the potato mixture over the base of the prepared dish. Pour over the stock and milk. Top with the butter. Bake in oven for 1 hour or until golden and the vegetables are tender when tested with a skewer. Set aside for 5 minutes to stand. Serve.
  
  
  

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