Honey Thyme Parsnip Gratin: A Sweet and Savoury Twist on a Comforting Classic
Discover a new favourite side dish with this Honey Thyme Parsnip Gratin, a warm and comforting recipe that brings together the natural sweetness of parsnips with the delicate flavours of honey and fresh thyme. This gratin is a delicious twist on traditional potato-based versions, offering a unique blend of sweet, earthy, and savoury notes in each creamy bite. Perfect for special dinners or as an everyday treat, it’s an elegant way to elevate your seasonal cooking.
Prepared with layers of thinly sliced parsnips, drizzled with honey, and infused with fragrant thyme, this dish is finished with a luscious cream sauce that’s lightly seasoned and baked to golden perfection. The Instant Pot or oven helps cook the parsnips evenly, resulting in a tender, melt-in-your-mouth texture that’s beautifully complemented by a bubbling, golden crust. The honey adds a hint of caramelisation, enhancing the natural sweetness of the parsnips, while the thyme brings a lovely aromatic touch.
Ideal for holiday gatherings or as a side for roast dinners, Honey Thyme Parsnip Gratin is a dish that stands out for its simplicity and elegance. This creamy, comforting gratin pairs wonderfully with a range of mains, from roast chicken to beef or vegetarian options, making it a versatile and flavourful addition to your table.
Servings:
6 servings
Product:
Instant Pot Multi Pressure Cooker, Vortex Air Fryer
Ingredients
- 1 kg parsnips
- 40 g butter
- 25 g honey
- 1 tsp fresh chopped thyme
- 120 ml double cream
- 3 tbsp panko
- 1 tsp oil
- More picked thyme for garnish
- Vegan Adjustments: Replace the honey for maple syrup and the cream for a vegan alternative such as coconut cream or oat cream.
Instructions
- Peel your parsnips and chop into even sized chunks, about 5cm.
- Place the trivet into your inner pot, then add 250ml of water, and put the parsnips on top of the trivet. Secure the lid, select Pressure Cook and set the timer to 3 minutes.
- Meanwhile, pick your fresh thyme from the woody stems and chop it finely, then toss the panko with the oil and set both aside.
- When the cooking program finishes, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure and remove the lid. Check the parsnips- they should be fork tender, and easy to mash. If they are not, cook them under high pressure for 1 more minute.
- Remove the parsnips from the pot, and mash lightly in a bowl, and give the inner pot a clean.
- Select Sauté on the Instant Pot and set the time for 4 minutes. Then add the butter, and sauté until golden brown. Add the honey and thyme, and mix everything together.
- Pour the honey mixture and cream into the parsnips and mash until nice and smooth. Spoon the parsnips into a dish that can fit into your Instant Vortex Air fryer. Alternatively, you can pop the parsnip mixture into the oven.
- Use a spoon to add small ridges into the top of your parsnip mash. (The parsnips can be prepped in advance until this stage, then covered and popped in the fridge until Christmas day. They will last 2-3 days.)
- Once ready to cook, select Reheat on the Vortex and set the time to 10 minutes to warm the parsnips through, then scatter over the breadcrumb mixture.
- Select Roast on the Vortex and set the time to 3 minutes, and the temperature to 190° C, and cook the parsnips until the breadcrumbs are golden and crisp. Timing will vary here depending on how close your dish is to the Vortex heating element, so keep an eye on the parsnips. (If using an oven, set to 200° C and cook until the crumbs are golden brown
- Once golden, remove the parsnips, then scatter over the thyme.