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Parsnips Gratin with Cheese
This recipe is based on a WW2 ration book recipe. It's super simple but the cheesy parsnips topped with crisp breadcrumbs is a great tasting dish that shouldn't be forgotten.
Ingredients
- 800 g parsnips peeled
- 200 ml vegetable stock
- 50 g butter or margarine
- 225 g cheddar grated
- 75 g breadcrumbs
Instructions
- Slice the parsnips and cook in the vegetable stock until soft. Drain off the stock and save it to use in soup.
- Mash the parsnips with 30 g of the butter or margarine.
- Add 175 g of grated cheese and mix together.
- Grease the oven proof dish with a little butter, then fill with the parsnip puree.
- Mix the breadcrumbs with the remaining grated cheese and sprinkle over the puree. Dot with the remaining butter or margarine.
- Bake at 200C/180C Fan
- Serve with roast meats or add chopped roast leftovers to the parsnip puree and serve as a tasty lunch or supper.