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Sweet Potato and Parsnip Gratin

Sweet Potato and Parsnip Gratin

with Cavolo Nero

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Made with two sweet root vegetables which are counterbalanced with the pleasantly tangy, bitter taste of cavolo nero, our sweet potato and parsnip gratin is packed full with wholesome, comforting flavours. Stirred in a rich, creamy sauce with creme fraiche and garlic, along with mustard for a hint of a taste of vinegar, and baked until golden, this gratin is a weeknight winner.

Tags:Under 600 calories
Allergens:Cereals containing GlutenMilkEggCeleryMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Red Onion

1 unit(s)

Garlic Clove

½ bunch(es)


10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Vegetable Stock Powder


1 unit(s)

Sweet Potato

2 unit(s)


1 bag(s)

Cavolo Nero

1 pack(s)

Creme Fraiche


1 pot(s)

Wholegrain Mustard


1 bag(s)


Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate73 g
of which sugars30.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Pop a large saucepan of water on to boil for the root vegetables. Halve, peel and thinly slice the red onions. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and finely chop (discard the stalks). Pop the panko breadcrumbs and hard Italian cheese in a small bowl. Add a drizzle of olive oil and season with salt and pepper. Mix well to combine.


Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the red onion and cook until soft and jammy, 8-10 mins, stirring regularly. TIP: Lower the heat if they are browning too quickly. Once softened, stir in the garlic and thyme. Pour in the water (see ingredients for amount) and the vegetable stock powder. Stir to dissolve and reduce the heat to low.


Peel and thinly slice the sweet potato into 1cm thick slices. Trim the parsnip, peel and thinly slice into 1cm thick slices as well. Once the water is boiling, pop the veggies and a good pinch of salt into the pan and boil until tender, 10-12 mins. TIP: The veg are cooked when you can easily slip a knife through them. Add the cavolo nero to the pan 3 mins before the end of the cooking time. Once cooked, drain all the veggies into a colander.


Stir the creme fraiche and half the mustard into the onion mixture, then remove from the heat. Carefully add the cooked root veg into the pan, add a pinch of salt and pepper and mix gently to combine. Add a splash of water if the mixture is a little dry. Transfer everything into an ovenproof dish and sprinkle with the cheesy panko breadcrumbs. Bake on the top shelf of your oven, until the topping is golden, 8-10 mins.


In the meantime, mix the remaining mustard and a drizzle of oil together in large bowl. Add the rocket and toss to lightly coat the leaves in the dressing.


Serve the gratin with a good helping of salad alongside and enjoy! Enjoy!