A shallow cake similar to that of Pan Haggerty (made with potato), with thin slices of parsnips baked with grated cheese and herbs. This is great as a side dish or on it’s own and will serve 2 as a main dish.
One Large Onion, sliced thinly into rings
2-3 Sprigs of Thyme or Rosemary
100g Cheese grated (Use your favourite! Any strong flavoured cheese will work well)
100ml Vegetable stock
- Set your oven to 200C. Melt half the butter in a shallow oven proof dish and fry the onion gently until translucent.
- Slice your parsnips into thin discs.
- Take the onion out of the pan and place a layer of parsnips on the bottom brushing with melted butter.
- Scatter over some of the onion, salt, pepper, herbs and a little bit of the cheese. Continue this layering process until you have used all the parsnips.
- Pour over the stock.
- Cover with greaseproof paper or foil and bake for about 30 mins.
- Remove the paper or foil from the top and then return to the oven for about 10 mins until golden brown.
- Serve straight from the dish.