POTATO, PARSNIP & HORSERADISH BAKE

Potato, parsnip & horseradish bake image

Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner

Provided by Jane Hornby

Time 2h

Number Of Ingredients 10

Ingredients

500ml full-fat milk
400ml double cream
1 garlic clove , squashed with the side of a knife but left whole
a few fresh thyme sprigs
½ tsp freshly grated nutmeg
2 tbsp hot grated horseradish from a jar
900g King Edward potatoes
700g parsnips
2 tbsp butter , softened
handful white or brown breadcrumbs

Steps:

Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

Nutrition Facts : Calories 653 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium