Parsnip and tomato gratin recipe

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Nutrition per portion

Calories 270 kCal 14%
Fat 11g 16%

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


  • 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


  • 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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