Recipe: Parsnips Molly Parkin⠀⠀⠀⠀⠀⠀⠀⠀⠀
Browned parsnips layered with tomatoes, cheese and cream and baked in a rich, sweet sauce. This is a cheap, easy-to-make and delicious old-fashioned vegetarian main. Serve with just a salad and bread to sop up the juices, or with cooked grains and greens.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
Oil for frying, e.g. sunflower⠀⠀⠀⠀⠀⠀⠀⠀⠀
25g butter, plus extra for greasing⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
350-400g parsnips, peeled & thinly sliced into rounds⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g tomatoes, sliced thinly⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g Gruyère, Emmental or Cheddar, grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
125ml double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
Small handful dried breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 180˚C/Gas 4.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat 1 tablespoon of oil and a knob of butter in a frying pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sprinkle in the sugar and lay the parsnips over the top.⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you can’t fit them all in at the same time, divide the parsnips and sugar in half and fry in two batches.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fry for 3-4 minutes on each side, until starting to caramelise.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grease a casserole or baking dish with butter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Layer the parsnips, tomatoes and cheese, seasoning each layer.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Finish with a layer of cheese. Pour over the cream.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with the breadcrumbs, dot with the rest of the butter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for 40-45 minutes, until golden and the parsnips are tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
#riverford #recipe #riverfordrecipes #lifeontheveg #delivery #homedelivery #tunbridgewells #riverfordrecipechannel #organicveg #vegetarianrecipe 
