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Potato and parsnip al forno recipe

Potato and parsnip al forno recipe

75 ratings

Jamie says: "The oven does the hard work in this creamy, indulgent side dish." See method

  • Serves 10 as a side
  • 30 mins to prepare and 1 hr 10 mins to cook
  • 292 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 4 parsnips
  • 1kg potatoes
  • 2 onions
  • 4 garlic cloves
  • 20g fresh thyme
  • 75g chestnuts (optional)
  • olive oil
  • 300ml single cream
  • 50g mature Red Leicester

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 29%
  • Sugars

    7g 8%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 29.3g Protein 7g Fibre 5.2g


Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the parsnips and potatoes (there's no need to peel them), peel the onions and finely slice it all, adding to a large casserole dish as you go. 

  2. Peel, finely slice and add the garlic, strip in most of the thyme, then roughly bash and add most of the chestnuts (if using). Drizzle over 2 tbsp oil, add a good pinch of sea salt and black pepper, and toss everything together well. Arrange in a fairly even layer, pour over 300ml water, then tightly cover with foil and roast for 1 hr 10 mins. 

  3. Remove the dish from the oven, lift up the foil and drizzle over the cream. Re-cover, then put a folded tea towel on top and carefully press down to compress everything. Discard the foil.

  4. Finely grate over the cheese, scatter with the reserved chestnuts and pick over the remaining thyme leaves. Drizzle with 1 tbsp oil, then return to the oven for a further 20 mins, or until golden and bubbling. Let it sit for a few mins before serving.

See more Jamie Oliver recipes

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