Parsnip, thyme and caramelised onion gratin
For 6 people
6 medium parsnips, peeled and sliced thinly
2 white onions, peeled and finely sliced
1 dessertspoon of chopped fresh thyme
25g butter
1 tablespoon olive oil
250ml double cream
salt and pepper
100g grated gruyere cheese
Boil the parsnips in salted water until just cooked. Drain.
Heat the oil and butter in a pan and add the onions. Season with salt
and pepper and cook until golden. Add the cream and simmer for 2 minutes.
Toss in the cooked parsnips and then turn into a baking dish. Cover
with the gruyere and bake for 10 minutes in a hot oven.
If making the day before allow 20 minutes reheating time.
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