Parsnip bake
1 hour
A fantastic vegetable side dish perfect for pairing with a rich meat such as duck or venison, or as part of a larger vegetarian meal.
SarahR
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Ingredients
Serves: 8
- 900g parsnips, peeled and sliced in rounds
- 4 tablespoons olive oil
- chopped fresh parsely, to taste
- chopped fresh chives, to taste
- salt and pepper, to taste
- 275ml cream
- 1 (400g) tin chopped tomatoes
- 1 tablespoon soft brown sugar
- 175g grated Cheddar cheese
- 85g butter
Method
Prep:10min ›
Cook:50min ›
Ready in:1hr
- Preheat the oven to 160 C / Gas 2. Grease a 1.2L casserole dish.
- In a frying pan, heat the oil and cook and stir the parsnip rounds for 8 minutes until lightly browned on both sides. Place a layer of parsnips in the base of the prepared casserole dish. Sprinkle the parsnips with some fresh herbs and seasoning, then add a little cream followed by a layer of tomatoes. Add a sprinkle of sugar, some cheese and then repeat the layering until the ingredients are used up. Dot the top with the butter.
- Bake in the oven for 50 minutes, until piping hot.
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