Search

Parsnip and tomato gratin

(9 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Woman's Weekly parsnip bake
Woman's Weekly parsnip bake
  • Serves: 4

  • Skill level: Easy peasy

Woman's Weekly recipe This parsnip and tomato gratin from Woman's Weekly is nutritious, simple to make, and you can multitask while it cooks in the oven.

Ingredients

  • 600g (1lb) parsnips, peeled and sliced
  • Salt and freshly ground black pepper
  • 400g can whole plum tomatoes
  • 100-125g (3 -4oz) mature Cheddar cheese, grated
  • 4 tbsp coarse breadcrumbs
  • A little paprika

If you have any leftovers, they will reheat well in the microwave.

Method

  1. Set the oven to Gas Mark 6 or 200C. Add the sliced parsnips to a pan of boiling, salted water, bring back to the boil and then simmer for 5 minutes. Drain well.
  2. 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.
  3. Put the dish on a baking sheet and cook for 35-45 minutes, or until browning on top, and the parsnip slices are tender.

Not suitable for freezing.Cook's tipIf you have any leftovers, they will reheat well in the microwave.Recipes and food stylist: Sue McMahon. Photos: Simon Pask.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 270(kcal)
  • Fat 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99