Recipe
Parsnip And Carrot Bake Recipe
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Kukla / All my dishes 8 months, 1 week ago
This eye-pleasing side dish is easy to make and is packed with flavours.If I have any on hand, I add some diced celeriac; you could also add sliced mushrooms, if you like. ORIGINALLY FROM: The Ultimate Recipe Collection cookbook.
Prep:10m Cook:35m Servings:8
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 Kukla |
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Ingredients
- 2 oz (60 g) butter
- 2 cloves garlic, crushed
- 16 oz (500 g) parnsip, washed and grated
- 11 oz (350 g) carrot, peeled and grated
- 10 oz (300 ml) cream (whipping, 35% mf, or double)
- Ground black pepper to taste
- 1 1/2 cups (90 g / 3 oz) fresh breadcrumbs
- 3 TBSPS (60 g / 2 oz) Parmesan cheese, grated
- 1 tsp dried rosemary leaves
- 1 tsp dried parsley flakes
Directions
- Preheat oven to 400 F (200 C / Gas mark 6).
- Melt butter in a large frypan. Cook garlic for one minute. Add parsnip and carrot (and celeriac, mushrooms, whatever veggies you have chosen) and cook over medkum heat, stirring occasionally, until almost cooked.
- Season with rosemary, parsely, and pepper to taste.
- Transfer to a greased shallow ovenproof dish (a gratin dish works well here...) and pour over the cream. Sprinkle with breadcrumbs and cheese and dot with butter.
- Bake in preheated oven for 35 minutes or until browned on top.
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pat2me 8 months, 1 week ago said:
Two of my favorite veggies. It's great you can name where all your recipes come from....very well organized!
rosemaryblue 8 months, 1 week ago said:
I love the sound of this! Love the combination of carrots and parsnips.