Camden New Journal - Parsnip Casserole

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Parsnip Casserole

Parsnip Casserole
This is a wonderful old-fashioned winter dish perfect to serve with a roast of meat or just as it is with a winter salad.

Serves 6
900g of parsnips, peeled and sliced thinly.
450g of tomatoes.
Olive oil.
85g of butter.
Two level tablespoons of brown sugar.
Salt and freshly ground black pepper.
200g of Gruyere cheese, grated.
250ml of double cream.
Four handfuls of white breadcrumbs.

One handful of fresh parsley, chopped.

Method
Preheat the oven 180C 375F Gas 4. Peel the tomatoes by plunging into boiling water for half a minute and then immersing in cold water. The skins should come off easily. Slice tomatoes (about six slices per tomato). Heat the oil in a large heavy based frying pan and fry the parsnips gently for five minutes.
Grease a two-pint casserole dish with half the butter and then place a layer of parsnips on the base. Sprinkle with a little sugar, salt and pepper and add a little cream then cover with a layer of sliced tomatoes.
Sprinkle with some cheese and then repeat until all ingredients are using up ending with cream and cheese. Mix the breadcrumbs and parsley together and then sprinkle over the top and dot over the remaining butter.
Cook in the oven for 45 minutes and serve hot.

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