Serves 6
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To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lightly grease a medium shallow baking dish with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Dot over the rest of the crème fraîche and sprinkle with the Comté.
  9. Bake for 25-30 minutes until golden and bubbling. Serve with a simple green salad dressed with a sharp vinaigrette.

Nutrition Facts

Per serving: 559kcals, 37.8g fat (20.1g saturated), 34.5g carbs, 9.6g sugars, 19.4g protein, 8.7g fibre, 0.731g sodium