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- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lightly grease a medium shallow baking dish with butter.
- Bring to a pan of salted water to the boil and add the parsnip slices. Cook for five minutes, then drain and allow to cool slightly.
- Heat the oil in a large pan over a medium- high heat and cook the lardons until lightly golden. Transfer to a plate using a slotted spoon to a plate.
- Melt the butter in the same pan and cook the onion for 6-8 minutes until golden brown, stirring often. Season with salt and pepper, add the garlic and cook for one minute longer.
- Add the wine and bubble gently until reduced by half, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Remove from the heat and stir in 120g of the crème fraîche. Season to taste.
- Spread one-third of the parsnip slices over the bottom of the prepared baking dish and cover with half of the onion mixture. Scatter over half of the bacon lardons, then add a generous grinding of black pepper. Layer over half of the cheese slices.
- Begin again with half of the remaining parsnip slices, then the remaining onions and bacon and some black pepper. Finish with the last of the parsnips.
- Dot over the rest of the crème fraîche and sprinkle with the Comté.
- Bake for 25-30 minutes until golden and bubbling. Serve with a simple green salad dressed with a sharp vinaigrette.
Per serving: 559kcals, 37.8g fat (20.1g saturated), 34.5g carbs, 9.6g sugars, 19.4g protein, 8.7g fibre, 0.731g sodium
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