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 ’Molly Parkin’ Parsnips
Oven: 160ºC/325ºF/Gas Mark 3
Cooking time: 40 minutes


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


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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