1、Creamy parsnip & squash bake

Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

Creamy parsnip & squash bake recipe

Ingredients

Method

Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
  • Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
  • Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

  • https://www.truecookbook.com/recipe/creamy-parsnip-squash-bake-5532/

    2、Honey-mustard parsnip & potato bake

    A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping
    Honey-mustard parsnip & potato bake recipe

    Ingredients

    • 800g potato like Desirée, cut into 2½ cm cubes
    • 800g parsnip, cut into 2½ cm cubes
    • 85g butter
    • 85g plain flour
    • 600ml milk
    • 2 tbsp wholegrain mustard
    • 2 tbsp clear honey
    • 2 tbsp white wine vinegar
    • 85g fresh white bread, whizzed to crumbs
    • 25g grated Parmesan (or vegetarian alternative), grated

    Method

    1. Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.
    2. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
    3. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

    3、Creamy cauliflower & broccoli bake

    Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg
    Creamy cauliflower & broccoli bake recipe

    Ingredients

    Method

    1. Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
    2. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

    4、Creamy barley & squash risotto

    Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook
    Creamy barley & squash risotto recipe

    Ingredients

    • 1 tbsp butter
    • 1 onion, finely chopped
    • 1 small butternut squash (600-700g), peeled and diced into small chunks
    • 2 garlic cloves, crushed
    • small glass of white wine
    • 400g pearl barley
    • 1.2l hot vegetable stock
    • 1 tbsp mascarpone
    • 50g Parmesan (or vegetarian alternative), grated
    • large handful parsley, chopped

    Method

    1. Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
    2. Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.

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