Pancetta & parsnip gratin
Prep
15 mins
Cook
30 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight suppers because it comes together in under an hour and honestly tastes like you've spent all day cooking. The beauty of it is that you can use a good quality cheese sauce from the shop, which takes the stress out of making a creamy base from scratch. Parsnips are naturally sweet and packed with fiber, making this feel indulgent without being heavy. The smoky pancetta adds wonderful depth, while fresh chives brighten everything up at the end. It's comfort food that doesn't require you to be an experienced cook.
Ella x
Ingredients
- 400 gramsparsnips(parsnips, halved lengthways)
- 1large leek(large leek, cut into 4)
- 2 tspoil
- 77 gramssmoked pancetta(pack Cooks' Ingredients Diced Beechwood Smoked Pancetta)
- 350 gramstub essential waitrose cheese sauce
- 25 gramsfresh breadcrumbs
- 25 gramschives(pack chives, chopped)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Cook the parsnips in boiling water for 5 minutes. Add the leeks and cook for a further 2 minutes. Drain well and transfer to an ovenproof serving dish.
- 2
Add the oil to the same pan and fry the pancetta for 1-2 minutes until golden. Add the cheese sauce and cook for 1 minute. Pour over the vegetables.
- 3
Mix together the breadcrumbs and chives and sprinkle over the sauce. Bake for 20 minutes until golden brown.
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