Layered Parsnip and Lancashire Bake

Name: Layered Parsnip and Lancashire Bake
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 1 large onion, sliced; 1 garlic clove, crushed; 750g parsnips, peeled and trimmed; 2 tsp fresh thyme, chopped; 150g vegetarian Lancashire cheese, crumbled; freshly grated nutmeg; salt and freshly ground black pepper; 250ml hot gluten-free vegetable stock

Serves: 6

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well Gluten Free‏

This bake can be made with other root vegetables too

Layered Parsnip and Lancashire Bake Recipe: Veggie

Ingredients
Method

Ingredients:

1 tbsp sunflower oil
1 large onion, sliced
1 garlic clove, crushed
750g parsnips, peeled and trimmed
2 tsp fresh thyme, chopped
150g vegetarian Lancashire cheese, crumbled
freshly grated nutmeg
salt and freshly ground black pepper
250ml hot gluten-free vegetable stock

method:

Preheat the oven to 220C/425F/Gas 7. Heat the oil in a frying pan, add the onions and sauté over a medium heat for five minutes or until golden. Season, then reduce the heat and cook over a low heat for a further five minutes until they are really tender and caramelised.
While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 lt ovenproof dish.
Scatter half the onions over the base of the dish and top with the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.
Place the dish on a baking tray, then cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20-25 minutes until the parsnips are tender and the top is nicely browned.

Print Recipe www.britishcarrots.co.uk