Parsnip Gratin

Ingredients

• 1lb parsnips, peeled
• 2 slices bread, crumbed
• dairy-free spread for frying
• oat milk
• Soya Dream
• toasted flaked almonds
• salt and pepper

Method

• Pre-heat the oven to Gas Mark 2 / 150°C / 300°F
• Coarsely grate parsnips - easiest in a food processor.
• Melt a knob of dairy-free spread in a heavy-bottomed frying pan and stir fry the parsnip for about 2 minutes until it starts to look less raw.
• Transfer to a bowl and blend with just enough of the milk/Soya Dream mixture (roughly 50/50) to bind it together.
• Season with salt and a generous sprinkle of freshly ground black pepper.
• Put the mixture in a fairly shallow ovenproof dish (about 2in / 5cm deep)
• Scrunch up the toasted flaked almonds into little pieces. You can either drop them into the food processor and "whizz" them briefly, or put them in a bag and break them up as you would biscuits.
• Mix the crushed almonds with the breadcrumbs and scatter evenly over the parsnip mixture.
• Bake for about 1 hour until the top is crispy and golden brown.