Susie Drage
Music, Art & Cookery
The Cookery Book



Parsnips Molly Parkin
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Serves 6
Preparation Time: 40 mins
Cooking Time: 40 mins
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This dish transforms parsnips into a dish from heaven - it is rich, satisfying and just delicious.
My sister introduced me to this dish 45 years ago and this recipe comes fromThe Cookery Year Book.
This vegetable casserole is an unusual combination of parsnips, tomatoes, cheese and cream and is a great accompaniment to various meat dishes and is also a great vegetarian dish best served with a salad and hot crusty bread.
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Ingredients
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900g / 2lbs parsnips, peeled and sliced into thin strips excluding the core
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450g / 1lb tomatoes, skinned and sliced (I used three beef tomatoes)
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5 tablespoons of olive oil
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85g / 3 oz butter
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1-2 level tablespoons of soft brown sugar (be careful not to make it too sweet)
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Sea Salt
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Freshly grated black pepper
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170g /6oz Gruyere cheese, grated
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300 ml / Half a pint of double cream
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4 rounded tablespoons of fresh white breadcrumbs
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Method
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Pre heat the oven to 160C 325F (Gas Mark 3)
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Peel the parsnips, cut away and discard any har central cores. Slice the parsnips thinly.
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Skin the tomatoes by making a cross in the centre of skin on the opposite side from the stalk with a sharp knife and leave immersed in boiling water for about ten minutes. The skins should just peel away with a little pressure effortlessly, then slice and put to one side.
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Heat the oil in a pan and lightly fry the parsnips until lightly golden in batches for about 3/4 minutes, turning as soon as they colour. and then remove with a slotted spoon and place on kitchen paper in a dish. Fry each batch adding to the dish and keep to one side.
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Grease a 2 pint / l litre dish with some of the butter using a piece of kitchen paper.
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Now place a layer of parsnips over the base.
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Sprinkle with a little of the soft brown sugar, salt and freshly ground black pepper.
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Add a little cream.
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Now add a layer of tomatoes followed by the grated cheese.
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Add a little cream.
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Repeat these layers until all the ingredients are used up finishing off with cream and cheese.
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Top with the breadcrumbs and dot with the remaining butter.
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Cook the parsnip casserole for 40 minutes in the centre of the oven and serve straight from the casserole.