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Creamy Parsnip and Squash Bake

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

  • 430ml Double cream
  • 1 Small onion
  • 2 Sprigs thyme 
  • 500g Parsnips
  • 500g Butternut squash
  • 25g Gruyere or cheddar (grated)
  1. Place the cream, onion and thyme into a pan and bring to a mild temp and remove from the heat
  2. Remove the onion and thyme
  3. Preheat oven to 160.c
  4. Once the oven is preheating, peel, de-seed and thinly slice the butternut squash and parsnips.
  5. Layer the parsnips and squash in a dish and season well
  6. Pour over the infused cream, season again, scatter with the cheese on top
  7. Bake for about an hour until golden.

This recipe was provided to us by the McCarthy & Stone Catering Manager and gives a flavour of what is served at our in-house restaurants. 

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