Parsnip gratin

Ingredients for 4 servings:

• 600 g parsnip(s)
• 200 ml whipped cream
• 100 g mountain cheese, grated
• ¼ nutmeg, grated
• ½ tsp salt
• 1 tsp allspice d’Espelette
• Pepper from the mill
• Truffle oil
• 1 egg(s), fresh
• 50 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

delicious side dish, e.g. with veal steak

Preheat the oven to 200°C (convection not suitable). Trim the parsnips and slice them thinly (approx. 1.5 mm). This works best with a NicerDicer, but use a scraper or, better yet, cut-resistant gloves. Generously butter a gratin dish and layer the parsnip slices in a shingle-like layer. Lightly beat the cream, egg, truffle oil, salt, nutmeg, and Espelette pimento in a bowl, then spread evenly over the parsnips. Generously cover with butter, cover the dish, and place in the oven for 30-40 minutes. Remove the cover, sprinkle with the mountain cheese, and then place the dish under the grill for another 10 minutes. Remove, let rest briefly, portion, and serve, preferably with veal, beef, or game.