Parsnip Bake Recipe

Name: Parsnip Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes); 2 tablespoons olive oil; 300 ml milk; 350 g tomatoes, skinned and thinly sliced; 85 g cheddar cheese, grated (or Gruyere); black pepper; 1 tablespoon soft brown sugar; 3 tablespoons breadcrumbs, fresh; 1 garlic clove, crushed; 15 g butter

Servings: persons

675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes)
2 tablespoons olive oil
300 ml milk
350 g tomatoes, skinned and thinly sliced
85 g cheddar cheese, grated (or Gruyere)
black pepper
1 tablespoon soft brown sugar
3 tablespoons breadcrumbs, fresh
1 garlic clove, crushed
15 g butter

1
Heat the olive oil and lightly fry the parsnips for 4-5 minutes.
2
Arrange a layer of the fried parsnips over the base of a greased casserole dish, Sprinkle with the pepper and sugar and add a little of the milk.
3
Cover with a layer of tomatoes.
4
Pour over a little more milk and sprinkle over some of the grated cheese, and keep repeating these layers until all the ingredients are used up, finishing with a layer of milk and cheese.
5
Top with the breadcrumbs mixed with the garlic and dot with butter.
6
Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes), 2 tablespoons olive oil, 300 ml milk, 350 g tomatoes, skinned and thinly sliced, and more.

Yes, Parsnip Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip Bake

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