Have a go at this vegetable bake of Biblical proportions if you want to make a big impression.
Serves 6
Ready in 1 1/4 hours
Per serving:
337kcals
26.6g fat (15.8g saturated)
3.9g protein
20.3g carbs
7.1g sugar
0.3g salt
1. For best results, blanch the artichokes in simmering salted water for about 15 minutes, until tender but still holding their shape. Cool slightly, peel and slice to the same thickness as the parsnips. Now blanch the parsnip slices in the same way as the artichokes for about 8-10 minutes. Drain and arrange with the artichokes in a large, greased ovenproof dish.
2. Preheat the oven to 200°C/fan180°C/gas 6. Heat the butter very gently in a small pan and fry the garlic until soft. Stir in the thyme, mustard or cheese and wine. Season and bring to a simmer. Pour the mixture over the vegetables, and shake the dish to make sure everything is mixed. Cover with foil and bake for 15 minutes.
3. Add the cream and cook, uncovered, for another 15-20 minutes until golden brown on top.
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