Creamed Parsnip and Onion Gratin recipe

Name: Creamed Parsnip and Onion Gratin
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g Parsnip; 2 Onion; 150ml Vegetable Stock; 200ml Cream; 20g Butter; 1 tsp Salt; 1/2 tsp Black Pepper

Sweet parsnips and soft onions are baked in a silky cream sauce until bubbling and golden. It makes a comforting lunch with a rich, savoury finish.

50 min · Easy · British Jump to method

Ingredients

4 servings

600g Parsnip
2 Onion
150ml Vegetable Stock
200ml Cream
20g Butter
1 tsp Salt
1/2 tsp Black Pepper

Nutrition	Per serving
Calories	234 kcal
Protein	2.8 g
Carbohydrates	26.9 g
Fat	13.8 g
Saturated fat	8.2 g
Fibre	5.6 g
Sugar	10.8 g
Sodium	960 mg

Why this works

A creamy vegetable side dish that provides useful fibre and micronutrients, but it is relatively high in saturated fat and sodium for the portion size.

Fibre from parsnips and onions. Parsnips and onions contribute fibre, which supports digestive health and helps increase satiety.

Potassium and folate. Parsnips are a source of potassium and folate, both important for normal blood pressure regulation and cell function.

Saturated fat and sodium concern. Cream, butter and added salt push up saturated fat and sodium, making this a richer side dish rather than an everyday lighter option.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Peel 600g of parsnips and slice them thinly. Peel 2 onions and slice them finely.
Bring a pan of water to the boil, add the parsnips and simmer for 8 minutes until just starting to soften. Drain well.
Meanwhile, melt 20g of butter in a frying pan and cook the onions over a medium heat for 10 minutes until soft and lightly golden.
Pour in 150ml of vegetable stock and simmer for 3 minutes to reduce slightly, then stir in 200ml of cream. Season with 1 tsp salt and 1/2 tsp black pepper.
Layer the parsnips and onions in a baking dish, then pour over the cream and stock mixture.
Bake for 25 minutes at 190°C (Fan 170°C, 374°F, Gas Mark 5) until the top is lightly golden and the gratin is bubbling at the edges. Leave to stand for 5 minutes before serving.

Make it even more fancy

Aubergine & Potato Gratin with Onion

with cheese

85 min · Layers of tender aubergine and potato are baked with sweet onion and a creamy, golden top for a comforting vegetarian gratin. It makes a hearty side or a satisfying light meal with a crisp salad.

Creamy Vegetable Gratin

with cheese

50 min · A comforting bake of tender mixed vegetables in a rich, velvety cream cheese sauce, finished with a golden, bubbling top. It is simple, cosy and ideal as a satisfying side or a light vegetarian main.

Other Creamed Recipes

Braised Parsnips and Onions with Creamy Stock Sauce

35 min · Tender batons of parsnip and slow-cooked onions are gently braised, then finished with cream for a smooth, savoury sauce. This simple lunch feels hearty without being heavy.

Charred Cauliflower Steaks with Roasted Root Medley

50 min · Thick cauliflower steaks are seared until deeply golden, then served with a sweet, caramelised medley of roasted root vegetables. It is a simple, hearty vegetable dish with plenty of colour and flavour.

Creamy Root Mash with Parsnip, Potato & Carrot

35 min · A smooth, comforting mash of potato, parsnip and carrot with gentle sweetness from the roots and savoury seasoning. This makes a versatile side dish that pairs well with roasts, sausages or vegetable pies.