Goats' cheese and parsnip casserole

    A deliciously summery pasta and vegetable casserole using St Helen's Farm® goats' dairy products.


    Yorkshire, England, UK
    1 person made this

    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

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Cook the parsnips and leeks in boiling slightly salted water for 10 minutes until just tender. Drain well.
    3. Cook the pasta according to the instructions on the packet and mix with the cooked vegetables.
    4. Place milk, butter and flour in a saucepan and heat, whisking continuously until the sauce thickens and boils.
    5. 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.
    6. 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.
    7. Mix remaining cheese with the breadcrumbs and sprinkle over the top.
    8. Bake for 30 minutes.

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