HONEY-MUSTARD PARSNIP & POTATO BAKE

Honey-mustard parsnip & potato bake image

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Provided by Sarah Cook

Time 1h35m

Number Of Ingredients 10

Ingredients

800g potato like Desirée, cut into 2.5cm cubes
800g parsnip , cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread , whizzed to crumbs
25g grated parmesan (or vegetarian alternative), grated

Steps:

Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium