Side French

Parsnip, orange and vadouvan gratin

Name: Spiced parsnip and potato bake recipe
Yield: 8
Cuisine: /french
Ingredients: 500g boiling potatoes (such as desiree), peeled; 600g parsnips, peeled; 40g unsalted butter, softened; 1 large onion, diced; 20.00 ml vadouvan spice mix (see recipe, below); 500ml cream; 300ml chicken stock; Zest of 1 small lemon; Zest of 1 small orange; Pinch of ground nutmeg; 2 tsp dried curry leaves; 3/4 tsp fenugreek seeds; 2 tsp ground cumin; 2 green cardamom pods; 3/4 tsp brown mustard seeds; 1/4 tsp turmeric powder; 1/4 tsp ground nutmeg; 1/4 tsp chilli powder; 4 cloves; 1 1/4 tsp garlic powder

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Parsnip, orange and vadouvan gratin — This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler, published by Hardie Grant Books, AUD$60.00, available November 1, 2023. Photography by Mark Roper.

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Dec 10, 2023

“Quite possibly our favourite parsnip recipe ever. This pairs so well with duck but would be equally at home next to a good steak.”

500g boiling potatoes (such as desiree), peeled
600g parsnips, peeled
40g unsalted butter, softened
1 large onion, diced
1 tbs vadouvan spice mix (see recipe, below)
2 cups (500ml) pure (thin) cream
300ml chicken stock
Zest of 1 small lemon
Zest of 1 small orange
Pinch of ground nutmeg

Vadouvan spice mix

2 tsp dried curry leaves
3/4 tsp fenugreek seeds
2 tsp ground cumin
2 green cardamom pods
3/4 tsp brown mustard seeds
1/4 tsp turmeric powder
1/4 tsp ground nutmeg
1/4 tsp chilli powder
4 cloves
1 1/4 tsp garlic powder

Method

1.

To make the vadouvan spice mix, blend all ingredients together in a spice grinder or using mortar and pestle. Store in a tightly sealed jar.
2.

Preheat oven to 180°C/160°C fan-forced. Using a mandoline, slice the potatoes and parsnips to about 2mm thick. Set aside in a bowl of cold water. Brush the base and sides of a 34cm × 24cm baking dish with half the softened butter. Layer the potato, overlapping slightly, followed by a layer of parsnip, until the base of the dish is covered. Scatter over some of the onion and season with salt flakes and freshly ground black pepper and a sprinkle of vadouvan spice mix. Repeat this process once again, using up all of the potato, parsnip, onion and spice mix. Set aside.
3.

Warm the cream and stock in a saucepan over a medium heat until it just comes to the boil, then pour it carefully and slowly over the gratin. Dot the remaining butter over the top, finish with the orange and lemon zest, dust with nutmeg and cover the dish with aluminium foil. Bake for 1 hour, then remove the foil and increase the oven temperature to 190°C/170°C fan-forced. Cook for a further 30 minutes or until potato is cooked, most of the liquid is absorbed and the top has a golden crust.
4.

Remove from oven. For best results, leave the gratin for 1-2 hours to cool to room temperature and set, then warm through in a 180°C/160°C fan-forced oven for 10 minutes just before serving.