Classic roast chicken & gravy
A classic roast chicken recipe should be in everyone's repertoire. Make this oven baked chicken with gravy for a satisfying Sunday lunch.
Honey-mustard parsnip & potato bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 800g potatolike Desirée, cut into 2.5cm cubes
- 800g parsnipcut into 2.5cm cubes
- 85g butter
- 85g plain flour
- 600ml milk
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- 2 tbsp white wine vinegar
- 85g fresh white breadwhizzed to crumbs
- 25g grated parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal502
- fat16g
- saturates9g
- carbs71g
- sugars19g
- fibre11g
- protein13g
- salt0.8glow
Method
step 1
Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.
step 2
Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
step 3
Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
