Parsnip, Orange and Vadouvan Gratin
Quite possibly our favourite parsnip recipe ever. This pairs so well with duck but would be equally at home next to a good steak.
Ingredients 20
1 tbsp vadouvan spice mix, see recipe below
500 g boiling potatoes, peeled, thinly sliced (such as desiree)
600 g parsnips, peeled, thinly sliced
40 g unsalted butter, softened, divided
1 onion, large, peeled and diced
500 ml pouring cream (whipping cream)
300 ml chicken stock
1 lemon, zested
1 orange, zested
Pinch ground nutmeg
salt and pepper, to season
Vadouvan Spice Mix
2 tsp dried curry leaves
3⁄4 tsp fenugreek seeds
2 tsp ground cumin
2 green cardamom pods
3⁄4 tsp brown mustard seeds
1⁄4 tsp turmeric powder
1⁄4 tsp ground nutmeg
1⁄4 tsp chilli powder
4 cloves
1 1⁄4 tsp garlic powder
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Method 6
To make the vadouvan spice mix, blend all the ingredients together in a spice grinder or mortar and pestle. Store in a tightly sealed jar.
Preheat the oven to 180°C (360°F). Using a mandoline, slice the and to about 2 mm (⅛ in) thick and set aside in a bowl of cold water.
Brush the base and sides of a 34 × 24 cm (13½ × 9½ in) baking dish with half of the softened . Layer the , overlapping slightly, followed by a layer of until the base of the dish is covered. Scatter over some of the diced and season with a little salt and freshly ground black pepper and a sprinkle of . Repeat this process once again, using up all of the potato, parsnip, onion and spice mix. Set aside.
Warm the and in a saucepan over a medium heat until it just comes to the boil, then pour it carefully and slowly over the gratin. Dot the remaining over the top, finish with the and , dust with and cover the dish with aluminium foil.
Bake for 1 hour, then remove the foil and increase the oven temperature to 190°C (375°F). Cook for a further 30 minutes or until the is cooked, most of the liquid is absorbed and the top has a golden crust. Remove from the oven.
For best results, leave the gratin for 1–2 hours to cool to room temperature and set, then warm through in the oven just before serving.
