Roast Parmesan parsnips
For a twist on a favourite Sunday roast or Christmas side dish, coat parsnips in polenta and grated Italian cheese to ensure a tasty, crunchy finish
Easy bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 large onion
- 12 cloves
- 2 fresh bay leaves
- 4 black peppercorns
- 500ml whole milk
- 1 tsp wholemeal flour
- 50g fresh breadcrumbs
- 25g butter
- 1 tsp freshly grated nutmeg
- 100ml double cream
Nutrition: per serving
- kcal145
- fat12g
- saturates7g
- carbs6g
- sugars3g
- fibre0g
- protein3g
- salt0.2g
Method
step 1
Peel the onion and remove the root. Make 12 holes in the onion using a cocktail stick, and push the cloves into the holes.
step 2
Put the onion in a medium saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins until the onion is soft, then pour the milk through a sieve into a clean pan and discard the bay, onion and peppercorns.
step 3
Heat the infused milk until just simmering, then add the flour, breadcrumbs, butter and nutmeg. Cook for 5 mins more until the sauce has thickened, then add the cream and season well. Can be made up to two days ahead. Reheat gently on the hob before serving.
