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

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.