Cheesy Roast Parsnip & Bacon Sando and Dipping Gravy
with Roast Potatoes, Mustard Mayo, Crispy Onions and Redcurrant Jelly
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Christmas sandwich season is upon us, so here's our offering. Roasted parsnips, carrots, cheese, mustard mayo, redcurrant jelly and rocket form the filling of our baguettes, which is then served with roast potatoes and a bowl of savoury sauce for dipping. A kind of French dip, just less beef and more veg!
Ingredients
1 unit(s)
Carrot
2 unit(s)
Parsnip
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
450 grams
Potatoes
1 unit(s)
Onion
50 grams
Mature Cheddar Cheese
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Signature Sauce
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Soya)
50 grams
Redcurrant Jelly
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Onions
3 tbsp
Mayonnaise
250 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot and parsnips (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrot and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender, 20-25 mins.
Turn halfway through and sprinkle over the savoury seasoning and bacon lardons. Toss to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion cooks, grate the Cheddar cheese. In a small bowl, mix together the mustard and mayo (see pantry for amount).
Pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on high heat. Stir in the signature pan sauce, then reduce the heat to medium-high.
Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins.
Once ready to serve, pour the signature gravy into two small bowls.
Meanwhile, just before everything's ready, slice the baguettes in half lengthways and add to a baking tray. Sprinkle the grated cheese over the baguette lids.
Pop the baguettes in the oven until toasted and the cheese has melted, 5-6 mins.
Once the baguettes have toasted, spread the mustard mayo onto the cut side of the bases.
Top the bases with the roasted roots and bacon. Spoon on the caramelised onion, drizzle on the redcurrant jelly and scatter over the crispy onions.
Top with the rocket leaves, then sandwich shut with the baguette lids.
Cut the sandwich in half, then share the cheesy parsnip sandos between your serving plates.
Serve the roasted potatoes and bowls of signature sauce alongside for dipping.
Explore Similar Recipes
