Serves 8 as a side dish or 2-4 as a main dish
4-5 small Parsnips (sliced wafer thin)
4-5 small Carrots (sliced wafer thin)
3-4 Shallots (sliced thinly)
2 plump Garlic (sliced thinly)
284ml Single Cream
Sprigs Thyme (strip off the leaves)
50g Parmesan (grated)
Butter a shallow baking dish, layer the parsnips and carrots and spread them evenly over the base of the dish. Season them well.
Meanwhile, fry the shallots and garlic in a small amount of butter or olive oil. Once softened pour over the cream (make sure it’s not straight from the fridge). Stir while lightly heating the cream mixture, until it has reduced and thickened slightly.
Pour the cream mixture evenly over the carrots and parsnips. Season and sprinkle parmesan over the top.
Bake at Gas Mark 6 / 200C for 40-50mins until golden brown and the vegetables are soft.