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.
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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
1 (400g) tin chopped tomatoes
1 tablespoon soft brown sugar
175g grated Cheddar cheese
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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.