This delicious parsnip and tomato gratin is full of flavour. Made with mature cheddar cheese, parsnips and plum tomatoes, it's a lovely autumnal dish.
Either enjoy it as a main or divvy into smaller portions to make a tasty alternative side to a Sunday lunch.
Ingredients
- 600g (1¼lb) parsnips, peeled and sliced
- Salt and freshly ground black pepper
- 400g can whole plum tomatoes
- 100-125g (3½ -4oz) mature Cheddar cheese, grated
- 4 tbsp coarse breadcrumbs
- A little paprika
WEIGHT CONVERTER
Method
- Set the oven to Gas Mark 6 or 200ºC. Add the sliced parsnips to a pan of boiling, salted water, bring back to the boil and then simmer for 5 minutes. Drain well.
- Spoon half the parsnips into a buttered, deep ovenproof dish. Season well, then spoon the tomatoes and their juice over. Layer the rest of the parsnips on top. Season, then sprinkle with the cheese, breadcrumbs and paprika.
- Put the dish on a baking sheet and cook for 35-45 minutes, or until browning on top, and the parsnip slices are tender.
Top Tip for making Parsnip and tomato gratin
If you have any leftovers, they will reheat well in the microwave.
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