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Parsnip and potato bake
Prep: 20 min Cook: 60 min Servings: 4by Peter Brown100 recipes>A Recipe found in IAFRICA.com byH Geyser Parsnips and potatoes go delightfully well together, particularly if they are married with the blessings of garlic, cream and cheese. I love this dish for its taste and simplicity and for the fact that it goes equally well with a variety of meats such as bacon, ham, gammon, kassler chops, , spicy chorizo sausage — or on its own as a vegitarian dish You can serve this parsnip and potato bake as a side dish (it is always popular at a BBQ), as a starter or as a main course. Served with a salad it makes a lovely summer meal. Ingredients
- 4 parsnips, peeled and thinly sliced
- 4 potatoes, peeled and thinly sliced
- 500ml fresh cream
- ½ cup grated strong cheese such as mature cheddar or parmesan
- 4 cloves of garlic, peeled and finely chopped
- 1 tablespoon chopped thyme
- 1 tablespoon fresh rosemary (plus a sprig for garnish)
Directions
- Heat a pot of water and boil the potatoes and parsnips for 4 minutes, drain well.
- In a baking dish layer the potato and parsnips.
- Sprinkle each layer with salt and pepper.
- Mix the cheese, thyme, rosemary, cream and garlic together in a bowl and pour over the potato mix.
- Cover the dish with tin foil and bake in an oven pre-heated to 180ºC for 30 minutes.
- Remove foil and continue baking for a further 30 minutes until lightly browned.
- Serve with the potato bake decorated with sprig of rosemary.
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