This parsnip and kumara gratin uses our crowd favourite Heinz Seriously Good Honey Mustard Simmer Sauce to make a quick and easy side dish for any dinner party
400g red kumara, peeled and cut into 0.5cm thick slices
1 leek, trimmed, washed and sliced
500g jar Heinz Seriously Good Honey Mustard Simmer Sauce
1/2 cup fresh wholemeal breadcrumbs (1 slice bread, crumbed)
1/4 cup grated parmesan cheese (vegetarian)
2 Tbsp chopped parsley
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C (fan assisted). Bring a saucepan of lightly salted water to the boil. Add the prepared parsnip and kumara. Return to the boil. Reduce heat and simmer for 2 minutes. Drain well.
Step 2
Heat a dash of oil in a pan. Add the leeks and cook over a medium low heat to soften.
Step 3
To assemble layer the leeks, parsnip and kumara into a lasagne style dish.
Step 4
Pour over Heinz Seriously Good Honey Mustard Simmer Sauce.
Step 5
Mix together soft breadcrumbs, parsley and parmesan cheese. Sprinkle over the vegetables. Bake for 40-45 minutes until top is golden and vegetables are tender. Remove from the oven and allow to stand for 5 minutes before serving.
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1
400g parsnips, peel and sliced into 0.5cm rings
2
400g red kumara, peeled and cut into 0.5cm thick slices
3
1 leek, trimmed, washed and sliced
4
500g jar Heinz Seriously Good Honey Mustard Simmer Sauce
5
1/2 cup fresh wholemeal breadcrumbs (1 slice bread, crumbed)