Vegetarian mains
Parsnips Molly Parkin
Browned parsnips layered with tomatoes, cheese and cream and baked in a rich, sweet sauce. This is a cheap, easy-to-make and delicious old-fashioned vegetarian main. Serve with just a salad and bread to sop up the juices, or with cooked grains and greens.
Cook's notes
For a version swapping the parsnips out for squash, search for our 'squash molly parkin'.
Ingredients
- oil for frying, e.g. sunflower
- 25g butter, plus extra for greasing
- 1 tbsp light brown sugar
- 350-400g parsnips, peeled and thinly sliced into rounds
- 250g tomatoes, sliced thinly
- 75g Gruyère, emmental or Cheddar, grated
- 125ml double cream
- small handful dried breadcrumbs
- salt and pepper
Method
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Step 1
Preheat the oven to 180°C/Gas 4.
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Step 2
Heat 1 tablespoon of oil and a knob of butter in a frying pan.
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Step 3
Sprinkle in the sugar and lay the parsnips over the top.
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Step 4
If you can't fit them all in at the same time, divide the parsnips and sugar in half and fry in two batches.
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Step 5
Fry for 3-4 minutes on each side, until starting to caramelise.
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Step 6
Grease a casserole or baking dish with butter.
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Step 7
Layer the parsnips, tomatoes and cheese, seasoning each layer.
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Step 8
Finish with a layer of cheese. Pour over the cream.
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Step 9
Top with the breadcrumbs, dot with the rest of the butter.
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Step 10
Bake for 40-45 minutes, until golden and the parsnips are tender.