Layered Parsnip and Lancashire Bake
Serves: 6
Ready in: 60 mins +
Cost CuttingEco FriendlyFreezes WellGluten Free
This bake can be made with other root vegetables too
Ingredients:
1 tbsp sunflower oil1 large onion, sliced
1 garlic clove, crushed
750g parsnips, peeled and trimmed
2 tsp fresh thyme, chopped
150g vegetarian Lancashire cheese, crumbled
freshly grated nutmeg
salt and freshly ground black pepper
250ml hot gluten-free vegetable stock
method:
- Preheat the oven to 220C/425F/Gas 7. Heat the oil in a frying pan, add the onions and sauté over a medium heat for five minutes or until golden. Season, then reduce the heat and cook over a low heat for a further five minutes until they are really tender and caramelised.
- While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 lt ovenproof dish.
- Scatter half the onions over the base of the dish and top with the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.
- Place the dish on a baking tray, then cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20-25 minutes until the parsnips are tender and the top is nicely browned.
