About this recipe:This creamy and flavourful parsnip and cheese bake is comfort food at its very best! Serve with some baked beans and seasonal veggies for a complete meal.
450g parsnips, peeled and chopped
2 tablespoons butter
6 tablespoons single cream
1/2 teaspoon ground nutmeg
salt and pepper, to taste
110g bacon, chopped
1 bunch spring onions, chopped
chopped fresh parsley, to taste
chopped fresh chives, to taste
110g Cheddar cheese, grated
2 tablespoons dried breadcrumbs
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Ready in:20min
Preheat the oven to 180 C / Gas 4.
In a saucepan of boiling water cook the parsnips until tender. Drain, mash together with the butter, cream, nutmeg and seasoning and set aside.
Meanwhile, cook and stir the bacon until golden brown. Remove from the pan and place on kitchen paper to drain. Pour away any excess oil from the pan and add the spring onions, cook and stir for 2 to 3 minutes.
Add the onions and herbs to the parsnips and mix well. Spoon half of the mixture into an ovenproof baking dish. Sprinkle over the bacon then half of the cheese. Cover with the remainder of the parsnip mixture and sprinkle with the remainder of the cheese and the breadcrumbs.
Bake in the preheated oven for 30 minutes or until piping hot and golden brown on top. Remove from the oven and serve.