Recipe

Parsnip Bake Modern Molly Parkin Recipe


Parsnip Bake Modern Molly Parkin Recipe Vertangie / All my dishes
2 years, 1 month ago
A variation on an old british classic that seems to be forgotten. Less fat, more flavour, nutmeg and parsnips... no really it works
Prep:40m Cook:40m Servings:4

Vertangie

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Ingredients
  • 4 huge parsnips
  • 2 beef tomatoes
  • 1 oz butter
  • 2 tablespoons mild olive oil
  • 150 ml cream (or creme fraiche)
  • salt and pepper
  • a little sugar
  • nutmeg
  • gruyere or emmental cheese

Directions
  1. Peel and top and tail the parsnips, discard peelings.
  2. With a peeler take fine strips of the parsnips until you reach the woody core.
  3. Melt the butter and oil in a saucepan and fry the fine strips on parsnip until it almost turns to mush.
  4. Slice the tomatoes into thin slices.
  5. Parsnip layer: Place a third of the parsnips in an ovenproof dish.
  6. Season: Sprinkle with a little salt, a little sugar, a good amount of pepper and a tiny bit of nutmeg.
  7. If the parsnips are sweet (generally in the depths of winter after the first frosts) omit the sugar
  8. Cream: pour over a third of the cream.
  9. Tomatoes: layer a third of the tomatoes on top.
  10. Make a second and third layer of parsnip, seasoning, cream and tomatoes ending with tomatoes on top.
  11. grate some gruyere (or preferred easily melting cheese) on top.
  12. Bake for 30 to 40 mins at a medium heat (if using a high bake for less and let rest for 10 mins it stays super hot for a while).

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Comments

kukla 2 years, 1 month ago said:
I love parsnips, and this seems like a great way to serve them! Thanks for the post, Vertangie!


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