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Parsnips Molly ParkinThis vegetable casserole is an unusual combination of parsnips, tomatoes, cheese and cream.

 

serves totaltime preptime cookingtime
6 persons 1 hour
20 minutes
40 minutes 40 minutes

 

 

{tab Ingredients}

  • 900 grams Parsnips
  • 450 grams Tomatoes
  • 5 tablespoons Olive Oil
  • 75 grams Butter
  • 3 tablespoons Soft Brown Sugar
  • Salt & Black Pepper
  • 175 grams Gruyère Cheese
  • 300 ml Double Cream
  • 4 tablespoons Breadcrumbs, white

{tab Instructions}

  1. Peel the parsnips, cut away and discard any hard central cores.
  2. Slice the parsnips thinly.
  3. Skin the tomatoes, remove the seeds and cut the flesh into slices.
  4. Heat the oil in a pan and lightly fry the parsnips for 4 minutes.
  5. Grease a 1.2 litre casserole dish with half the butter, and ace a layer of parsnips over the base.
  6. Sprinkle with a little sugar, salt, pepper and add a little cream, before covering with a layer of tomatoes.
  7. Spread a little more cream and cheese over the tomatoes and repeat these layers until all the ingredients are used up, finishing off with cream and cheese.
  8. Top with the breadcrumbs and dot with the remaining butter.
  9. Cook the parsnip casserole for 40 minutes in the centre of an oven pre-heated to 160°C.
  10. Serve straight from the casserole.

{/tabs}

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