Introduction

I had some parsnips and I didn’t know what to do with them. Most of the recipes suggested some kind of soup but I wasn’t in a mood, so I went for the second option which was some kind of bake (apart from the traditional roasted). This one, didn’t think it would make it to the blog but definitely deserves a place here! Carry on reading!

Materials

For the vegetables
  • 900g of parsnips, cut into 2.5cm quarters
  • 600g of carrots, cut into 2.5cm quarters
  • Salt and pepper
For the béchamel sauce
  • 100g butter
  • 100g plain flour
  • 1L of milk, lukewarm or at room temperature
  • 2x tablespoons white wine vinegar
  • 2x tablespoons of Dijon mustard
  • 2x tablespoons of honey
  • Salt
For the breadcrumbs
  • 50g of butter
  • 1x shallot, thinly sliced
  • 50g of Parmesan, grated
  • 50g of breadcrumbs
  • 10g of thyme, leaves off the stalk
  • Salt and pepper

Method

In a deep casserole bring enough salted water to boil and add the chopped vegetables. Simmer for about 5min until the vegetables are soft but still have a bite. Drain and transfer the vegetables in a baking tray (25x35cm). Season with salt and pepper and set aside.

In a deep pot, melt the butter and add the flour. Fry for about 2min at medium-high heat (7 out of 9). Then, add the milk gradually and stir continuously for approx. 6min. Add the mustard, honey, vinegar, salt and set aside.

Pre-heat the oven at 180oC/fan.

In the meantime, in a separate frying pan, start the breadcrumb preparation. Melt the butter and fry the shallot in a medium-low heat (6 out of 9) for 5min until they have some colour. Add the breadcrumbs and fry for further 2-3min. Add the thyme, season with salt and pepper, mix and set aside.

Start the assembly, by pouring the béchamel sauce on the boiled vegetables (already in the tray) and top up with the breadcrumb mix. Sprinkle with Parmesan and bake for 40min at 180oC/fan.

Discussion-Conclusion

Ok this was delicious! It is a combination of two different recipes (look below) and honestly the result is completely unexpected! I guess béchamel sauce makes everything tastes good right? The sweetness from the vegetables, the crunch from the breadcrumbs and the fried shallot just took it to another level. It can be a nice side dish or a main served with green salad. I guess it will also work with many other vegetables such as potato, celeriac, squash etc. I wouldn’t say it is the healthiest recipe or that it doesn’t need tons of different pans, but if you are looking for something different definitely try it!

References-Inspirations

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