Parsnip Bake

McCarthy's Note:

Taken from 'You' magazine : per serving 377 cals/17.6g sugar/17.3g fat/6.3g saturates/0.85g fat

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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.