Layered parsnip and Lancashire bake

Layered Parsnip and Lancashire Bake, recipe book_58708

Serves: 6
Preparation time: 30 minutes
Cooking time: 45 minutes


  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 750g parsnips, peeled and trimmed
  • 2 tsp chopped fresh thyme
  • 150g Lancashire cheese, crumbled
  • freshly grated nutmeg
  • salt and freshly ground black pepper
  • 250ml hot vegetable stock


  1. Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
  2. Heat the oil in a frying pan, add the onions and sauté over a medium heat for 5 minutes or until golden. Season, then reduce the heat and cook over a low heat for a further 5 minutes until they are really tender and caramelised.
  3. While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin.
  4. Lightly oil a 1.4 litre ovenproof dish.
  5. Scatter half the onions over the base of the dish and top with half the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions, parsnips and thyme, then pour over the stock. Sprinkle over the remaining cheese and season again.
  6. Place the dish on a baking tray then cover with foil and bake for 30 minutes. Remove the foil then bake for a further 20–25 minutes or until the parsnips are tender and the top nicely browned. Serve hot with roast meats or poultry.

NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P. 

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Related categories: Recipes Savoury dishes Vegetables

Last edited: 15 February 2019 at 18:13

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