Please find below a recipe that we made recently which was really yummy and which our friends said was really nice – a great accompaniment to lots of dishes.
- 200g curly kale or cavolo nero
- 50g Gruyère
- 750g parsnip
- 1 tbsp extra-virgin olive oil
- 2 red onions
- 1 tbsp fresh thyme
- 300ml double cream
- 200ml milk
- 2 garlic cloves
Thinly slice the red onions. Chop the fresh thyme. Smash the garlic cloves. Chop into 2.5cm pieces the curly kale or cavolo nero. Grate the Gruyère.
- Heat the oven to 200°C/180°C fan/gas 6.
- Peel and trim the parsnips, then cut into slices about the thickness of a pound coin.
- Heat a sauté pan and add the olive oil and red onions.
- Sprinkle with salt and pepper, then sauté for 5 minutes until soft.
- Add the thyme and set aside.
- Pour the cream and milk into a wide pan and add the garlic and some salt.
- Bring to a simmer, then add the parsnips and simmer for 5 minutes, until slightly softened.
- Remove the parsnips from the pan, and reserve the liquid.
- Meanwhile, blanch the kale for 2 minutes, then squeeze out the excess water.
- In a deep ovenproof dish, layer the parsnips with the kale and red onion, adding a sprinkle of cheese after each layer.
- Pour over the hot cream and milk and add a final sprinkle of cheese.
- Bake for 30 minutes, then remove and leave to settle for 10 minutes before serving.