Creamy Parsnip and Mustard Gratin
800g parsnips, peeled
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated Parmesan cheese
Whole nutmeg , for grating
Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, and then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning – the sweet parsnips can take a bit of salt – then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
Using tongs fish out the long slices of parsnip and set aside. Tip the rest into your dish, and then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Dish can be chilled for up to 24 hrs.
To serve, heat oven to 180C and bake for 1 hr, then turn up to 200C and brown for 15 minutes more – you can do this while the pie is resting.