Friday, August 8, 2008

Parsnip and Carrot Bake

This easy and colorful vegetable bake doesn't take long to prepare. A good side dish to serve with steak, chops or a roast. Recipe serves 8.


2 ounces (60 g) butter
1 pound (500 g) parsnips, washed and grated
11 ounces (350 g) carrots, peeled and grated
1/2 pint (300 ml) cream
Ground black pepper to taste
1 teaspoon (prepared) freshly crushed garlic
1 1/2 cups fresh breadcrumbs
3 tablespoons Parmesan cheese, grated
1 teaspoon dried rosemary leaves
1 teaspoon dried parsley flakes


1. Melt butter in a large fry-pan. Cook garlic 1 minute. Add parsnip and carrot and cook over medium heat, stirring occasionally, until almost cooked.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over cream. Sprinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes or until browned.

No comments: