Goats' cheese and parsnip casserole
50 min
A deliciously summery pasta and vegetable casserole using St Helen's Farm® goats' dairy products.
1 person made this
Ingredients
Serves: 4
- 2 large parsnips, peeled and sliced
- 2 large leeks, washed and sliced
- 100g pasta shells
- 300ml St Helen's Farm goats' milk
- 25g St Helen's Farm goats' butter
- 25g plain flour
- salt and pepper to taste
- 1 large pinch Cayenne pepper
- 1 teaspoon prepared mustard
- 150g St Helen's Farm goats' cheese, grated
- 6 tomatoes, skinned and sliced
- 50g breadcrumbs
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 190 C / Gas 5.
- Cook the parsnips and leeks in boiling slightly salted water for 10 minutes until just tender. Drain well.
- Cook the pasta according to the instructions on the packet and mix with the cooked vegetables.
- Place milk, butter and flour in a saucepan and heat, whisking continuously until the sauce thickens and boils.
- Season lightly with salt and pepper, add the Cayenne and mustard and cook for one minute. Remove from the heat and stir in 75g of cheese.
- Place half the vegetable mixture in the base of a buttered ovenproof dish, cover with a layer of tomato then half the sauce. Repeat the layers, finishing with sauce.
- Mix remaining cheese with the breadcrumbs and sprinkle over the top.
- Bake for 30 minutes.
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