Herby Root Vegetable Gratin with Pistachio, Parmesan & Macadamia Crumble
Served 4-6 as a side dish
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.
1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley, stalks removed and roughly chopped
Sea salt and cracked black pepper to taste
1 cup parmesan cheese, finely grated
¾ cup Alison’s Pantry Shelled Pistachios
¾ cup Alison’s Pantry Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika
Preheat oven to 180°C.
Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices.
Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer.
Pour milk slowly over the top. Cover with foil and bake for 40 minutes.
Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top.
Let sit for 10 minutes before serving.
Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.
Download the PDF version here: Alison’s Pantry Herby Root Vegetable Gratin with Pistachio
This recipe was created by Kelly Gibney for Alison’s Pantry