Parsnips Molly Parkin
Parsnips Molly Parkin
Parsnips Molly Parkin
Serves 6
Preparation Time: 40 mins
Cooking Time: 40 mins
This dish transforms parsnips into a dish from heaven - it is rich, satisfying and just delicious.
My sister introduced me to this dish 45 years ago and this recipe comes fromThe Cookery Year Book.
This vegetable casserole is an unusual combination of parsnips, tomatoes, cheese and cream
is a great accompaniment to various meat dishes and is also a great vegetarian dish
to be served with a salad and hot crusty bread.
This dish transforms parsnips into a dish from heaven - it is rich, satisfying and just delicious.
My sister introduced me to this dish 45 years ago and this recipe comes fromThe Cookery Year Book.
This vegetable casserole is an unusual combination of parsnips, tomatoes, cheese and cream
is a great accompaniment to various meat dishes and is also a great vegetarian dish
to be served with a salad and hot crusty bread.
Ingredients
900g / 2lbs parsnips, peeled and sliced into thin strips excluding the core
450g / 1lb tomatoes, skinned and sliced (I used three beef tomatoes)
5 tablespoons of olive oil
85g / 3 oz butter
1-2 level tablespoons of soft brown sugar (be careful not to make it too sweet)
Sea Salt
Freshly grated black pepper
170g /6oz Gruyere cheese, grated
300 ml / Half a pint of double cream
4 rounded tablespoons of fresh white breadcrumbs
AND THIS IS WHAT YOU DO.....
- Pre heat the oven to 160C 325F (Gas Mark 3)
- Peel the parsnips, cut away and discard any har central cores. Slice the parsnips thinly.
- Skin the tomatoes by making a cross in the centre of skin on the opposite side from the stalk with a sharp knife and leave immersed in boiling water for about ten minutes. The skins should just peel away with a little pressure effortlessly, then slice and put to one side.
- Heat the oil in a pan and lightly fry the parsnips until lightly golden in batches for about 3/4 minutes, turning as soon as they colour. and then remove with a slotted spoon and place on kitchen paper in a dish. Fry each batch adding to the dish and keep to one side.
- Grease a 2 pint / l litre dish with some of the butter using a piece of kitchen paper.
- Now place a layer of parsnips over the base.
- Sprinkle with a little of the soft brown sugar, salt and freshly ground black pepper.
- Add a little cream.
- Now add a layer of tomatoes followed by the grated cheese.
- Add a little cream.
- Repeat these layers until all the ingredients are used up finishing off with cream and cheese.
- Top with the breadcrumbs and dot with the remaining butter.
- Cook the parsnip casserole for 40 minutes in the centre of the oven and serve straight from the casserole.