Parsnip, Potato & Sprouts Cheese Gratin – Using Christmas Day lunch leftovers for Boxing Day Brunch, this tasty recipe is easy to make and can be adapted to whatever veggies you have to hand.
I don’t know about you, but I remember Primula cheese with much affection, as it was used in school lunch box sandwiches by my mum, as well as for festive feasts and special occasions……mum used to mix the Original Primula cheese with curry powder, mashed egg yolks and mango chutney, and then pipe the mixture into hard-boiled eggs for Devilled Eggs, which, always made an appearance on the Christmas tea time table. Chopped cucumber and tinned salmon were also added to make sandwich fillings, and the ham flavoured Primula cheese was often spread on crackers for a quick and simple buffet table snack. And, this tasty cheese in a tube was also used in Vol-au-Vents, usually mixed with prawns or chopped ham, which were always very popular with the my paternal grandmother. Today’s recipe for Parsnip, Potato & Sprouts Cheese Gratin veers away from those tasty retro recipes that lots of us still remember and love, and concentrates on festive leftovers………
……..many leftover Christmas Day dinner recipes use all of the meat elements of the festive meal, such as turkey, pigs-in-blankets, ham and sausage-meat stuffing; but, I think there needs to an updated version of good old Bubble and Squeak, which is the usual way to use up veggie leftovers. So, enter this delectable cheesy gratin, that uses parsnips, sprouts, roast spuds with cranberries and vegetarian stuffing, if you have any left over. It’s also a great way to serve a tasty vegetarian meal which would be perfect for Boxing Day brunch or supper, and uses Primula Original cheese for the cheesy element, although any of the vegetarian Primula range such as Primula cheese with Chives or Primula Light cheese would be good in this recipe. The rosy, red cranberries add a festive Rudolph touch to this recipe, as well as adding a piquant and tart taste that cuts through the richness of the creamy, cheese sauce. Simply add all the elements to a tray or roasting tin, and bake for 20 to 25 minutes until bubbling golden brown.
One thing I didn’t know is that Primula cheese is owned by the Kavli Trust, a charitable organisation which each year donates thousands of pounds to supporting research, humanitarian and cultural projects which improve people’s lives. This means every time you buy Primula Cheese you are helping to support worthy causes, in the UK and across the world, which has to be good. Kavli was established in 1893, when Olav Kavli set up a small grocery store selling cheese in Bergen, Norway, and in 1924 Olav established his first factory where he developed the world’s first long life spreadable cheese, Primula Cheese, the same one that is still going strong today. I find it’s very handy to have a few tubes in the fridge for impromptu cheese and cracker snacking, as well as adding it to sauces and soups too…..and, there’s nothing wrong with making a few of those retro recipes for the festive buffet table. I hope today’s recipes for Parsnip, Potato & Sprouts Cheese Gratin has inspired you to make something a little bit different from the usual Bubble and Squeak, and do let me know what veggies you used in this dish if you make it! Karen
*Disclaimer – Paid collaborative post – All views and opinions are my own*
Parsnip, Potato & Sprouts Cheese Gratin
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Meal type||Breakfast, Lunch, Snack|
|Misc||Child Friendly, Serve Hot|
|Occasion||Casual Party, Christmas, Thanksgiving|
|By author||Karen Burns-Booth|
- Leftover cooked parsnips
- Leftover roast potatoes
- Leftover cooked sprouts
- Handful of fresh or frozen cranberries
- 1 tube Primula Original Cheese
- Leftover bread sauce (or creme fraiche)
- Grated Cheddar cheese
- salt and pepper to taste
- Leftover stuffing
Using Christmas Day lunch leftovers for Boxing Day Brunch, this tasty recipe is easy to make and can be adapted to whatever veggies you have to hand.
|Step 1||Pre-heat oven to 200C/400F/Gas mark 6.|
|Step 2||Roughly chop all the leftover cooked vegetables into bit size pieces, and arrange them in a roasting tin or tinfoil tray.|
|Step 3||Squeeze the Primula cheese over the top of the veggies, spreading it out with a spoon as you go.|
|Step 4||Scatter the fresh or frozen cranberries over the top and then spoon over the bread sauce or creme fraiche. Add pieces of stuffing if using.|
|Step 5||Season to taste with salt and pepper, remembering that the vegetables may already be seasoned and then sprinkle the grated cheese over the top.|
|Step 6||Bake for 20 to 25 minutes, or until the cheese has melted and the gratin is piping hot.|
|Step 7||Serve immediately with crusty bread, pickles and chutney for a tasty brunch or supper dish.|
|Step 8||No weights or quantities have been given as this dish is made with what available leftovers you may have to hand, but as a rough guide, allow about 75g to 100g of veggies per person, and 1 tube of Primula cheese per every total weight of 400g to 450g.|
More CHRISTMAS Recipes:
Four “Oat Cuisine” Recipes for Christmas Day!
Christmas in a Jar – Pickled Shallots
“Tear & Share” Christmas Tree Cinnamon Rolls
Christmas & New Year Cumbrian Chimney Pot Pie
A Duet of Christmas Canapés and Champagne
Christmas Morning Breakfast Bake
A Small Christmas Dinner: Bacon Wrapped Turkey Breast and Sausage Stuffing Loaf
Liz Thomas says
Primula Cheese! God that takes me back! Sounds a great way to use up the leftovers.
Karen Burns-Booth says
I used to love that smoked ham primula cheese you used to smear on crackers, preferably Ritz crackers!