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Butter bean, parsnip and speck gratin
Butter bean, parsnip and speck gratin
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savory butter bean and speck bake, perfect with Sunday roast or as a flavorful main dish.
Ingredients:
  • Melted butter, to grease
  • 6 whole cloves
  • 250g speck
  • 12 (about 2.5kg) parsnips, peeled, cut into 2cm lengths
  • 1L (4 cups) milk
  • 3 x 300g cans butter beans, rinsed, drained
  • 125ml (1/2 cup) thin cream
  • Salt & freshly ground black pepper
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 25g (1/4 cup) flaked almonds
  • 20g butter, melted
  • 20.00 ml fresh thyme leaves
Instructions:
  • In a large saucepan over medium-high heat, combine parsnip, milk, and cloves. Bring to a boil, then reduce heat to medium. Simmer uncovered, stirring occasionally, for 15 minutes until the parsnip softens. Drain and let cool slightly before moving on.
  • Dice the speck into 1cm cubes using a sharp knife. Cook the speck in a medium frying pan over medium heat, stirring occasionally, until crispy, about 5 minutes. Drain on paper towels.
  • Preheat your oven to 180°C. Grease a 3L (12-cup) baking dish with melted butter. Mix parsnip, butter beans, cream, and speck in a bowl. Season with salt and pepper to taste. Transfer the mixture into the greased dish.
  • In a bowl, mix breadcrumbs, almonds, butter, and thyme. Sprinkle the mixture evenly over the parsnips. Bake in a preheated oven for 20 minutes until golden brown. Serve hot.

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