Here's a savoury one for you. This can be served with anything you fancy, chops, fish etc. It can also be made with sweet potatoe, Jerusalem artichiokes, carrot, swede or turnips.
Serves 4-6
675g spuds
350g medium parsnips
200ml single cream
100ml milk
2 crushed garlic cloves
Butter or olive oil for greasing
1tsp fresh nutmeg
75g of the cheese of your choice
salt and black pepper
Method:
Peel all the veg and cut them into thin slices. Put them i a steamer and cook for 5 mins and leave to cool.
Pour the cream and milk into a saucepan, add the crushed garlic and bring to the boil over a medium heat. Remove from the heat and leave to stand for 10 mins to allow the the flavour of the garlic to infuse.
Lightly grease a shallow gratin dish with butter or olive oil. Preheat the oven to 180, 350 or gas 4.
Arrange the thin slices of spuds and parsnips in the dish and sprinkle each layer with salt and pepper and the nutmeg.
Pour the cream mixture over, pressing down the veg into the liquid. The liquid should come to just below the top layer of veg. Cover the dish with a piece o lightly butter or oiled foil and bake for 45 mins.
Remove from the oven and sprinkle with the cheese. Return to the oven for a further 20-30 mins or until the veg is cooked and the cheese is golden brown.
Potatoes with parsnips baked with garlic and cream
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Chantal
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Lizzie, do you mind if I pass this recipe on to someone I know who's looking for vegetarian recipes to use in her newspaper column? I'm going to try it out tonight too... 
Chantal
I know this corner of the earth, it smiles for me...
I know this corner of the earth, it smiles for me...
