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’Molly Parkin’ Parsnips
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Oven: 160ºC/325ºF/Gas Mark 3 Cooking time: 40 minutes
Ingredients
900g/2lb parsnips 450g/1lb tomatoes 75ml/5 tablespoons oil 50g/2oz butter 45ml/3 tablespoons soft brown sugar salt and black pepper 300ml/½pt single cream 175g/6oz Gruyère cheese 60ml/4 tablespoons fresh white breadcrumbs
Method:
Peel the parsnips, then cut away and discard any hard central cores. Slice the parsnips thinly. Skin the tomatoes, cut into slices and remove the seeds. Grate the cheese. Generously grease a 1.12litre/2pt casserole dish. Heat the oil in a pan and lightly fry the parsnip slices for 4 minutes. Place a third of the parsnips in a layer over the base of the casserole dish. Sprinkle with a tablespoonful of sugar, some salt and freshly ground black pepper. Add a little cream before covering with a layer of tomatoes. Spread a little more cream over the tomatoes, sprinkle with some of the cheese and repeat these layers twice more. Top with the breadcrumbs and dot with remaining butter. Cook the parsnips in a pre-heated oven as above.
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