Recipe: Meatsmith’s Parsnip, Orange and Vadouvan Gratin Is a Spice-Laced Winter Classic

At their top Melbourne butcher Meatsmith, Andrew McConnell and Troy Wheeler sell some of the best ethically sourced meat you’ll find. But it’s not all about the mains. They also make a cracking side, like epic Swedish Jansson’s temptation and this parsnip, orange and vadouvan gratin.

The golden, spice-laced gratin is a vibrant twist on the classic. Layered with parsnip and potato, perfumed with citrus zest and infused with warming vadouvan – a French-influenced curry spice blend – it’s a rich, fragrant dish that’s perfect for winter dinner parties or festive feasts.

The key to deep flavour is in the homemade vadouvan, which adds complexity with curry leaves, cardamom, fenugreek and garlic. Let the gratin rest after baking so the layers set properly, and reheat it just before serving for the best results.

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Parsnip, orange and vadouvan gratin

Serves 6–84
Preparation time: 30 minutes
Cooking time: 2 hours

Ingredients

600g parsnips, peeled
500g boiling potatoes (such as Desiree), peeled
40g unsalted butter, softened
1 large onion, peeled and diced
500ml pouring cream
300ml chicken stock
Zest of 1 orange
Zest of 1 lemon
Pinch of ground nutmeg
Salt and pepper, to season

Vadouvan spice mix
2 tsp dried curry leaves
2 tsp ground cumin
1¼ tsp garlic powder
¾ tsp fenugreek seeds
¾ tsp brown mustard seeds
¼ tsp turmeric powder
¼ tsp ground nutmeg
¼ tsp chilli powder
4 cloves
2 green cardamom pods

Method

To make the vadouvan spice mix, blend all the ingredients together in a spice grinder or mortar and pestle. Store in a tightly sealed jar. Reserve 1 tbsp of spice mix.

Preheat the oven to 180°C. Using a mandolin, slice the potatoes and parsnips to about 2mm thick and set aside in a bowl of cold water.

Brush the base and sides of a 34 × 24cm baking dish with half of the softened butter. Layer the potatoes, overlapping them slightly, followed by a layer of parsnip until the base of the dish is covered. Scatter over some of the onion, season with a little salt and pepper, and sprinkle with the reserved vadouvan spice mix. Repeat this process once again, using up all of the potato, parsnip, onion and spice mix. Set aside.

Warm the cream and stock in a saucepan over a medium heat until it just comes to the boil, then pour it carefully and slowly over the gratin. Dot the remaining butter over the top, finish with the orange and lemon zest, dust with nutmeg and cover the dish with aluminium foil.

Bake for 1 hour, then remove the foil and increase the oven temperature to 190°C. Cook for a further 30 minutes, or until the potato is cooked, most of the liquid is absorbed and the top has a golden crust. Remove from the oven.

For the best results, leave the gratin for 1–2 hours to cool to room temperature and set, then warm it through in the oven just before serving.

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