Parsnips are a great British favourite and are at their very best right now (January). This full flavoured sweet and fragrant root vegetable works really well in many guises whether it’s a puree, golden crisps, traditionally roasted or our take on this French classic.
This recipe is inspired by our brilliant and handy seasonal
eating guide. Download for yourself
Note: This goes well with many different types of meat such as
duck and venison, adding a real touch of winter to the menu!
Method for the Parsnip Gratin:
Infuse the milk and cream with garlic and thyme. Season to
taste whilst bringing to a simmer over a low heat, then pass
through a fine strainer and reserve.
Slice the potatoes and parsnips on a mandolin 5mm thick.
Sprinkle with a pinch of salt and leave for 5 minutes then
squeeze out excess juices.
Layer the potato and parsnip in an ovenproof dish covering each
layer with a little flavoured cream until all cream is used up.
Finally, top the dish with fresh grated Parmesan.
Bake in preheated oven 180°C fan assisted for 10 minutes, then
reduce heat to 160°C fan and cook for a further 50 minutes pressing
the surface gently with a palette knife every 15 minutes or
The potatoes and parsnip should be tender when pierced with a
skewer with a golden top.
Method for the pork chop:
Remove your chops out of the packaging, pat dry and bring to
Preheat a griddle or heavy based frying pan large enough to
hold the chops until it sizzles when you add a drop of oil.
Season the chops liberally with sea salt just prior to
Place the chops on the fat to render before searing on the flat
sides cooking over high heat (turning a couple of times).
Once well coloured cook 4 to 5 minutes each side. When pressing
the chops with your thumb it should be slightly firm to touch with
a core temperature of 60°C before resting.
Finish by adding a large knob of butter to the pan and basting
over the chops for the final couple of minutes.
Leave to rest in a warm place for half the cooking time before
Method for the prune ketchup:
Simmer all ingredients together covered for 20 minutes over a
gentle heat until everything is soft and glossy.
Blend to a fine puree.
Store in a sealed jar up to 1 month.
Serve the chops with a spoon full of the gratin, a dollop of
prune ketchup and a scattering of winter cress.