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
- Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
- 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.
- While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin.
- Lightly oil a 1.4 litre ovenproof dish.
- 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.
- 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.
Buy your copy here