Parsnip Bake

Name: Parsnip Bake
Cook time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes); 2 tablespoons olive oil; 300 ml milk; 350 g tomatoes, skinned and thinly sliced; 85 g cheddar cheese, grated (or Gruyere); black pepper; 1 tablespoon soft brown sugar; 3 tablespoons breadcrumbs, fresh; 1 garlic clove, crushed; 15 g butter

Submitted by McCarthy

"Taken from 'You' magazine : per serving 377 cals/17.6g sugar/17.3g fat/6.3g saturates/0.85g fat"

Download

Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes)
2 tablespoons olive oil
300 ml milk
350 g tomatoes, skinned and thinly sliced
85 g cheddar cheese, grated (or Gruyere)
black pepper
1 tablespoon soft brown sugar
3 tablespoons breadcrumbs, fresh
1 garlic clove, crushed
15 g butter

directions

Heat the olive oil and lightly fry the parsnips for 4-5 minutes.
Arrange a layer of the fried parsnips over the base of a greased casserole dish, Sprinkle with the pepper and sugar and add a little of the milk. Cover with a layer of tomatoes. Pour over a little more milk and sprinkle over some of the grated cheese, and keep repeating these layers until all the ingredients are used up, finishing with a layer of milk and cheese.
Top with the breadcrumbs mixed with the garlic and dot with butter.
Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.