Parsnip Layered Casserole
Ingredients
- 3 tbsp olive oil
- 600 g/1 5 oz parsnips, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tsp castor sugar
- 300 ml/10 fl oz double cream
- 600 g/1 lb 5 oz tomatoes, thinly sliced
- 1 tsp dried oregano
- 150 g/5 1/2 oz vegetarian cheddar cheese,grated
- salt and pepper (optional)
Preparation
Heat the oil in a frying pan over a medium heat, add the parsnips, thyme, sugar, and salt and pepper to taste, if using and cook, stirring frequently, for 6-8 minutes until golden and soft
Spread half the parsnips over the base of a gratin dish
Pour over half the cream
Then arrange half the tomatoes in an even layer across the parsnips
Season to taste with salt and pepper, if using and scatter over half the oregano
Sprinkle over half the cheese
Top with the remaining parsnips and tomatoes
Sprinkle with the remaining oregano, season to taste with salt and pepper, if using, and pour over the remaining cream
Scatter over the remaining cheese
Cover the casserole with foil and bake in the preheated oven for 40 minutes, or until the parsnips are tender
Remove the foil and return to the oven for a further 5-10 minutes until golden and bubbling
Serve immediately