Parsnip Bake

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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.