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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

75g                         Butter                     

Two                        Parsnips

2-3                         Sprigs of Thyme or Rosemary

100g                     Cheese grated (Use your favourite! Any strong flavoured cheese will work well)

100ml                   Vegetable stock

  1. Set your oven to 200C. Melt half the butter in a shallow oven proof dish and fry the onion gently until translucent.
  2. Slice your parsnips into thin discs.
  3. Take the onion out of the pan and place a layer of parsnips on the bottom brushing with melted butter.
  4. 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.
  5. Pour over the stock.
  6. Cover with greaseproof paper or foil and bake for about 30 mins.
  7. Remove the paper or foil from the top and then return to the oven for about 10 mins until golden brown.
  8. Serve straight from the dish.