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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Taken from 'You' magazine : per serving 377 cals/17.6g sugar/17.3g fat/6.3g saturates/0.85g fat 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 |
Directions:
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. Cover with a layer of tomatoes. 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.
3. Top with the breadcrumbs mixed with the garlic and dot with butter.
4. Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.
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