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Parsnips baked with cheese
Serves 2 Starters and mains
Ingredients
- 1 large onion
- 75g butter
- 2 large parsnips
- small bunch of thyme, leaves picked
- 100g cheese (Cornish Yarg or Gruyère)
- 100ml vegetable stock
Method
Set the oven at 200˚C/400˚F/Gas 6. Peel the onion and cut it into paper-thin rings. Melt half the butter in a shallow ovenproof pan and gently fry the onion until soft and translucent. Stop before it colours.
Peel the parsnips and slice into fine discs. Try to make them so thin that you can almost see through them. Tip the onion out of the pan, place a layer or two of parsnips in it, then brush with more melted butter and scatter over salt, pepper, some of the thyme and a little of the cheese. Do this twice more, ending with cheese. Pour over the stock.
Cover with lightly buttered greaseproof paper or foil, then place on a high shelf in the oven and bake for 25 to 30 minutes. Remove the paper and test the parsnips with a sharp knife; it should glide in effortlessly. Return to the oven, uncovered, for about 10 minutes to brown. Serve straight from the pan.
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