Honey-mustard parsnip & potato bake
Honey-mustard parsnip & potato bake is a side dish that serves 6. One serving contains 471 calories, 13g of protein, and 17g of fat. For $1.23 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of white wine vinegar, parmesan, plain flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. 81 person have tried and liked this recipe. Overall, this recipe earns a super spoonacular score of 87%. Users who liked this recipe also liked Honey Mustard Ham Egg and Potato Bake, Parsnip pancakes with honey & mustard dressing, and Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 60 minutes
Ingredients:
85g butter
2 tbsp clear honey
600ml milk
25g grated parmesan (or vegetarian alternative), grated
800g parsnips, cut into 2½ cm cubes
85g plain flour
800g potatoes like Desirée, cut into 2½ cm cubes
85g fresh white bread, whizzed to crumbs
2 tbsp white wine vinegar.jpg)
2 tbsp wholegrain mustard
Equipment:
baking pan
sauce pan
Cooking instruction summary:
Bring a large pan of salted water tothe boil. Tip in the potatoes and parsnips,bring back to the boil and simmer for 5 mins. Gently drain so they don’t roughup too much, then tip into a baking dish.Melt the butter in a big saucepan, thenstir in the flour and cook for 2 mins.Gradually stir in the milk to a smooth,lump-free sauce. Cook gently, stirringconstantly, until the sauce is nicelythickened – about 5 mins. Stir in themustard, honey, vinegar and someseasoning. Pour evenly over the potatoes.Mix the crumbs and cheese together,then scatter over the top and set asideuntil ready to bake. You can cover the dishand 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 crispand golden and the sauce hot through.
Step by step:
1. Bring a large pan of salted water tothe boil. Tip in the potatoes and parsnips,bring back to the boil and simmer for 5 mins. Gently drain so they don’t roughup too much, then tip into a baking dish.Melt the butter in a big saucepan, thenstir in the flour and cook for 2 mins.Gradually stir in the milk to a smooth,lump-free sauce. Cook gently, stirringconstantly, until the sauce is nicelythickened – about 5 mins. Stir in themustard, honey, vinegar and someseasoning.
2. Pour evenly over the potatoes.
3. Mix the crumbs and cheese together,then scatter over the top and set asideuntil ready to bake. You can cover the dishand 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 crispand golden and the sauce hot through.
Nutrition Information:
