Parsnip, Tomato and Cheese Casserole Recipe

parsnip, tomato and cheese casserole

Ingredients for Parsnip, Tomato and Cheese Casserole :

  • 1 ½ lb (675 g) parsnips
  • 8 oz (225 g) tomatoes
  • 4 oz (112 g) Gruyere cheese
  • Salt and pepper
  • ¼ pint (150 ml) plain yogurt

Method for Parsnip, Tomato and Cheese Casserole:

  1. Preheat the oven to Gas Mark 5 (375°F/190°C).
  2. Cut off the tops of the parsnips and scrub with a stiff brush. Cut into thin slices.
  3. Slice the tomatoes and grate the Gruyere cheese.
  4. Put a layer of sliced parsnips into a lightly greased casserole. Cover with a layer of tomato slices. Sprinkle with some of the grated cheese and salt and pepper.
  5. Repeat the layers, finishing with a layer of parsnips. Spread the yogurt over the top and sprinkle with the remainder of the cheese.
  6. Cover the dish and bake for 40 to 45 minutes until the parsnips are nearly tender.
  7. Uncover the dish and carry on baking for 10 to 15 minutes until the top is crisp and browned.
  8. Serve hot.

This Parsnip, Tomato and Cheese Casserole Recipe serves 4. It goes well with some plain boiled rice. Very satisfying and vegetarian too – useful when seating vegetarians and carnivores around the dinner table.

Posted in Vegetable Recipes, Vegetarian Recipes, Casseroles and Stews, All Recipes, Parsnips, Tomatoes

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