Sunday, October 15, 2006

Potato Parsnip Casserole with Apples

This has been a great weekend - but too short. It's still unseasonably warm, no fall weather yet, and the leaves are still mostly green. The air is starting to get a bit chilly, and we felt like having something autumnal for dinner. This casserole worked out nicely - we served it as a side to a couple of pork chops, but you could certainly eat it on its own or as a side to something else. It's pretty versatile. I thought the parsnips were a bit dominating, but Per really enjoyed this dish.

Potato Parsnip Casserole with Apples
Serves 2-3

1 large eating apple
300 g potatoes
150 g parsnips
1 large red onion
300 ml cream (use whatever fat content you're happy with)
1-2 tbsp dijon mustard
1 tbsp runny honey
fresh chopped herbs (I used thyme, rosemary, sage and tarragon)

Preheat the oven to 200°C.

Peel the potaties and the parsnips, and slice thinly. (A mandolin comes in handy.) Slice the apple and the red onion, too. Mix everything and place in a buttered oven-proof dish.

Mix together cream with mustard, honey, salt, pepper and the fresh herbs. Pour over the potato mixture, and bake for about 45 minutes or until everything is nicey golden and cooked through.

Rotfruktsgratäng med äpple


Alanna said...

Guess who's got a brand-new mandoline?! And ALL the ingredients ...

Anne said...

AK - oooh, how perfect is that! :)

Kevin said...

Looks excellent!

Lynnea said...

Oh yummy! I love parsnips and potatoes and can only imagine that apple would be a wonderful addition to the combo!
I'll try this soon!