Delicious as a side but also fantastic as a main, paired with a good salad. Parsnip can easily be swapped for beetroot, sweet potato or celeriac. It`s nice to use a slightly waxy potato variety and apples with a quite tart flavour profile.
Ingredients
- 600 g potatoes
- 300 g parsnips
- 2 x apple
- 6 x shallots
- 2 ½ dl heavy cream
- ½ dl dry white wine
- 1 pinch fresh thyme
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1 pinch black pepper
- 1 tbsp parsley
Method
- Preheat the oven to 190°C. Clean the potatoes (there`s no need for peeling). Wash and peel the parsnips. Slice both thinly (use a mandolin or a sharp knife, the goal is about 2-3 mm thick slices) and transfer to two separate bowls. Dress with a bit of olive oil, salt and pepper.
- Finely slice shallots and garlic. Peel and slice the apples. Sweat shallot, garlic and a pinch of thyme in olive oil and a knob of butter until the onion is soft. Add the white wine and simmer on medium heat until it is reduced. Stir in the sliced apples and let simmer for about a minute before adding the cream. Bring to boil, season with salt and pepper to your preference and set to side.
- Grease an oven dish with butter or olive oil. Arrange half of the potato and parsnip slices in the dish. Pour in the apples and cream sauce before finishing with the rest of the potato and parsnip. Finish with a little pinch of salt and a drizzle of olive oil before the dish is placed in the oven.
- Bake for about 50 minutes or until it has a nice golden colour and the vegetable feels soft when you test with a sharp small knife. You can use the grill effect in the oven in the end of the baking time in order to get a nicer colour, but make sure to keep an eye on it.
- Sprinkle with a little chopped fresh parsley og chives before serving!
.jpeg&w=640&q=75)
