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parmesan, parsnip and brussels sprout gratin.

Add festive side dish to add to your repertoire; a beautifully golden gratin featuring Parmigiano Reggiano cheese, creamy parsnips and Brussels sprouts. Finished with crispy bacon lardons and breadcrumbs, this is a must-have for Christmas spread come December 25th. Parmigiano Reggiano has a striking saltiness that makes it perfect to add a new dimension of flavour and texture to gratins, as well as a natural seasoning. 

Known as the King of Cheeses, it's one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. It has an exclusive P.D.O. protection, ensuring it can only be truly made in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. Everyone will be a fan of Brussels sprouts this season once they've tried them with indulgent Parmesan cheese, a crunchy topping and scatterings of smoked lardons. Here's how...

Shopping list. 
♥ Two medium parsnips, peeled and sliced 
♥ 100g smoked bacon lardons 
♥ 200g Brussels sprouts, ends removed and halved
♥ 50g grated Parmigiano Reggiano cheese, plus extra for topping
♥ 100ml double cream
♥ 2 tsp ground nutmeg
♥ Freshly ground black pepper to season
♥ 2 tbsp natural breadcrumbs

Step one. Bring a large pan of water to the boil and add the parsnips. Boil for ten minutes.

Step two. Meanwhile fry off the lardons for 5-10 minutes in a pan until cooked and crispy. Set aside.

Step three. Add the sprouts to the pan with the parnsips and boil for a further five minutes.

Step four. Drain the sprouts and parsnips. Add the cream, Parmesan cheese, nutmeg and black pepper to season.

Step five. Stir together and add to an oven proof dish. Scatter the lardons, breadcrumbs and more cheese. Bake for 20-25 minutes until golden. 

Top tip: Make ahead for Christmas Day to bake!

In collaboration with Parmigiano ReggianoFind out more about the cheese and traditional process over on the official Parmigiano Reggiano website.

If you like this, you might like my edible gifting idea - Parmesan and Sesame Bites!

1 comment:

  1. I have pinned this to make with Christmas leftovers, although I'd omit the lardons as I'm vegetarian