Parsnip Gratin with Rosemary & Chilli

Our Parsnip Gratin with Rosemary and Chilli is both flavorful, but is a great base to experiment with alternative ingredients.

School Of Nutrition Posted Dec 31, 2013 Future Fit Training

Parsnip Gratin with Rosemary & Chilli

Try swapping parsnips for other vegetables and other herbs and spices. Go vegan with coconut milk in place of cream.

Preparation time 15 mins

Cooking time 40 mins

Serves 4


  • 700g-1kg parsnips, peeled and thinly sliced
  • 1 lemon
  • A few glugs of olive oil
  • 1 large onion or 2 leeks, finely chopped
  • Sea salt
  • Freshly ground pepper
  • 2 garlic cloves, finely chopped
  • A pinch of chilli powder, or freshly chopped red chilli
  • 500g veg or chicken stock, warmed
  • 125g mascarpone, cream or creme fraiche
  • 2-3 handfuls of freshly grated Parmesan
  • 2-3 rosemary sprigs, leaves finely chopped

Preparation method

  1. Preheat your oven to 200°C/Gas 6.
  2. Toss your parsnips with a little lemon juice to stop them browning and to add flavour.
  3. Heat a large frying pan over high heat. Add a glug of oil, the onion and parsnips. Season well. Cook till soft and picking up a golden tinge – don’t cook too quickly. Add the garlic and chilli.
  4. Almost cover the parsnips with stock, but not quite. Crank the heat back up. Let it bubble and reduce a bit.
  5. Lower heat. Swirl in the cream, a good handful of Parmesan and the rosemary. Taste. Adjust seasoning.
  6. Add more Parmesan or mascarpone, if needed.
  7. Tumble into an oven-proof dish. Top with a good dusting of Parmesan and pepper.
  8. Bake for 20 mins, or till golden on top.

Recipe from Abel & Cole.