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This winter root veg dish is luxuriously creamy and dreamy, yet dairy-free thanks to the magic of almond milk. Stunning served with a watercress and pear salad.
Peel and thinly slice the parsnips. Halve, peel and finely chop the onion. Peel and finely chop the garlic. Add everything to a large pan, along with the stock.
Bring to a boil, uncovered. Continue to cook at rolling boil till the parsnips are fully tender, and the stock has reduced and absorbed into the veg a bit. This takes around 15 mins.
Heat your grill to high. No grill? Just preheat your oven to 220c/Fan 200c/Gas 7.
Drain any remaining stock off the parsnips, onion and garlic (save it for soup or another dish). Strip the thyme leaves from the sprigs and fold through the parsnips with a good pinch of salt and pepper, to taste.
Set an oven-proof pan over high heat. Add enough oil to coat the bottom and sides of the pan. Once hot, add the parsnips and the sherry or wine. Smooth over to flatten the top. Pour the milk over (you want enough to just cover the parsnips – add more or less than 350ml to achieve this).
Roughly chop some almonds to scatter over to top. Whack the pan under the grill, or into the preheated oven. Cook for 5-10 mins or till golden on top (and the milk has thickened and cooked into the parsnips a bit). Let it cool for about 5 mins, before serving.