Cheesy Parsnip Gratin
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 149
- Carbs 10G
Ingredients
- 400 g parsnips peeled and cut into 2mm thick slices
- ½ medium onion peeled and cut into 2mm thick slices
- 2 garlic cloves peeled and crushed
- 1 vegetable stock cube made up with 400ml boiling water
- 180 g reduced-fat cream cheese
- 1 tbsp creamed horseradish sauce
- 1 tsp dried thyme
- 30 g Parmesan cheese finely grated
- 40 g reduced-fat mature Cheddar cheese finely grated
- salt and black pepper to taste
- low-calorie cooking spray for greasing
Instructions
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Preheat the oven to 180°C and grease an 18cm x 27cm ovenproof dish well with low-calorie cooking spray.
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Put the parsnips, onion and garlic in a medium saucepan and season with salt and black pepper.
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Add the cream cheese, horseradish sauce and thyme to the hot stock and stir until the cheese has completely dissolved and the mixture is smooth. Pour the mixture into the saucepan containing the parsnips, onion and garlic. Stir well.
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Cover with a lid, place over a low to medium heat and simmer gently for 5-8 minutes, stirring occasionally, until the parsnips are just tender. The parsnip slices should still be whole and not breaking up.
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Transfer half of the parsnip mixture (including half of the liquid) into the greased ovenproof dish and spread out evenly. Place the Parmesan and Cheddar cheeses in a small bowl and mix together.
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Sprinkle half of the cheese mixture over the parsnip mixture in the dish. Add the remaining parsnips and all of the remaining liquid to the dish and spread out evenly.
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Sprinkle the remaining cheese mixture over the top in an even layer. Cover tightly with kitchen foil and place in the preheated oven for 30 minutes. After 30 minutes, remove the kitchen foil and return to the oven for a further 25 minutes, or until the parsnips are soft and the top is golden brown. Serve with an accompaniment of choice.