Layered Parsnip and Lancashire Bake

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Recipe by Cook Vegetarian
Serves 6
Ready in 60 mins +

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 vegetable stock

Nutritional Information:

Calories: 161
Fat: 8.4gg

How To Cook

  1. 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.
  2. While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 lt ovenproof dish.
  3. 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.
  4. 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.
    5. http://www.britishcarrots.co.uk
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Layered Parsnip and Lancashire Bake
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 60 mins +
    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 vegetable stock
    How to Cook
  1. 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.
  2. While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 lt ovenproof dish.
  3. 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.
  4. 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.
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