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How to make it

  • Peel and top and tail the parsnips, discard peelings.
  • With a peeler take fine strips of the parsnips until you reach the woody core.
  • Melt the butter and oil in a saucepan and fry the fine strips on parsnip until it almost turns to mush.
  • Slice the tomatoes into thin slices.
  • Parsnip layer: Place a third of the parsnips in an ovenproof dish.
  • Season: Sprinkle with a little salt, a little sugar, a good amount of pepper and a tiny bit of nutmeg.
  • If the parsnips are sweet (generally in the depths of winter after the first frosts) omit the sugar
  • Cream: pour over a third of the cream.
  • Tomatoes: layer a third of the tomatoes on top.
  • Make a second and third layer of parsnip, seasoning, cream and tomatoes ending with tomatoes on top.
  • grate some gruyere (or preferred easily melting cheese) on top.
  • 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).

Reviews & Comments 1

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  • kukla 10 years ago
    I love parsnips, and this seems like a great way to serve them! Thanks for the post, Vertangie!
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