Serves 4 1 kg parsnips 2 tablespoons breadcrumbs 125 g vegan margarine 2 tablespoons vegan parmesan 250 g mushrooms, sliced salt, pepper and grated nutmeg 175 ml vegan cream 1. Cut the parsnips into chunks just over 1 cm across and boil in salted water until almost cooked. 2. Drain and return pan to heat with half the margarine. Cover tightly and leave over a low heat to finish cooking. Shake the pan from time to time. 3. Cook the mushrooms in the remaining margarine, slowly at first, then more briskly to evaporate the juice to a slight moisture. 4. Stir in the cream and season well. 5. Put the parsnips into a gratin dish (one large or individual dishes) and pour the mushrooms and cream over them. 6. Mix the crumbs and parmesan and scatter over the top. 7. Brown under the grill, not too fast, so that the whole dish is golden and bubbling. For a main course serve with roast potatoes and seasonal vegetables. For a starter serve in individual dishes. |
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