MENU
 
 
  • Parsnip and potato bake

    1 vote
    Parsnip and potato bake
    Prep: 20 min Cook: 60 min Servings: 4
    by Peter Brown
    100 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

    1. Heat a pot of water and boil the potatoes and parsnips for 4 minutes, drain well.
    2. In a baking dish layer the potato and parsnips.
    3. Sprinkle each layer with salt and pepper.
    4. Mix the cheese, thyme, rosemary, cream and garlic together in a bowl and pour over the potato mix.
    5. Cover the dish with tin foil and bake in an oven pre-heated to 180ºC for 30 minutes.
    6. Remove foil and continue baking for a further 30 minutes until lightly browned.
    7. Serve with the potato bake decorated with sprig of rosemary.

    Similar Recipes

    Leave a review or comment