A Dish of Cream and Parsnips to Accompany a Roast

1. 1

   Preheat the oven to 325F (160C).

2. 2

   Peel the parsnips and slice them thinly from stalk to tip.

3. 3

   The slices should be only slightly thicker than 1/8 inch (3mm).

4. 4

   Bring to a boil in deep, unsalted water, simmer for five to seven minutes, then drain carefully so that they dont break up.

5. 5

   Butter a large ovenproof baking dish or roasting pan.

6. 6

   Lay the sliced parsnips in the dish, neatly or hugger-mugger as the mood takes you.

7. 7

   Mix the cream and milk in a pitcher and season with salt and pepper.

8. 8

   Pull a tablespoon of thyme leaves from their stems and stir into the cream, then pour over the parsnips.

9. 9

   Grate over enough Parmesan and breadcrumbs to cover the surface lightly.

10. 10

    Bake for forty to fifty minutes, by which time it should be bubbling and golden.

No additional tips available.