LOCAL CHEF RYAN BROKENBROW'S RECIPE
Parsnip Dauphinoise
Try this pimped up sides recipe for your Christmas feast!

Ingredients
- 1kg x parsnips
- 500ml x cream
- 3 x garlic cloves, minced
- pinch of ground nutmeg or fresh grated
- 250ml x chicken or vegetable stock
- 100g x butter
- 75g x mature Cheddar cheese
- salt & pepper
- a few chopped chives to garnish
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Preheat the oven to 180C fan/350F.
Add the double cream, garlic, stock, a pinch of salt and pepper and the nutmeg to a saucepan and simmer gently for 3-4 mins.
Peel and thinly slice the parsnips.
Butter an oven proof dish and layer the parsnips like lasagna sheets on the bottom of the dish, don’t worry if they overlap. Once the layer has been completed pour one ladle of the cream mix over the parsnips, followed by a couple of knobs of butter and a little salt and pepper. Repeat this process until you have used all the parsnip and all the cream mix. If you have cream mix leftover once all the parsnips have been used, pour it over the top if there is space left in the dish.
Sprinkle the cheddar cheese over the top and bake in the oven for 35-45 mins until golden and bubbling. Garnish with a little chopped chives.