Name: Parsnip Honey Mustard Gratin
Prep time: 15 min
Cook time: 45 min
Yield: Makes 6
Cuisine: French
Ingredients: 400g parsnips, peel and sliced into 0.5cm rings; 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

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

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Makes 6

Prep Time 15 minutes

Cook Time 40-45 minutes

Easy

Ingredients

400g parsnips, peel and sliced into 0.5cm rings

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.