Saturday, 1 December 2012

Baked parsnips and onions

The most important parsnip recipe, without which the things are, as we all know, intolerable.

Serves 4.

500g       parsnips             1lb
250g       onions                8 oz
25g         butter                 1 oz
25-50g    cheese, grated   1-2oz

a 1 litre/2 pint ovenproof dish, greased.

Preheat oven to 190ºC, 375ºF, gas mark 5.

  1. Top and tail the parsnips, peel them and slice them thinly. 
  2. Place the parsnips in a saucepan of cold salted water. Bring to the boil, and cook for 2 minutes.
  3. Drain the parsnips.
  4. Peel and thinly slice the onions.
  5. Heat the butter in a saucepan and fry the onions until they are soft and golden—about 8 minutes.
  6. Layer the parsnips and the onions in the greased dish. 
  7. Sprinkle the top with cheese.
  8. Bake on the centre shelf of the preheated oven for about 20 minutes until the top is nicely browned.
Serve as a vegetable accompaniment. Good with roast dinner.

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