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Parsnip and tomato gratin by Nikki Legon

Parsnip and tomato gratin by Nikki Legon

A tasty, rich vegetable dish which can be served on its own with pasta, or alongside a pork chop or chicken fillet...

 

 

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1 kilo peeled and blanched parsnips

2 x 400g tins of chopped tomatoes

4 tbsp soft brown sugar

Salt and pepper

250g grated Gruyère cheese

1 litre cream

5 tbsp freshly grated breadcrumbs

100g butter

 

 

METHOD

Preheat the oven to 180°C.

Halve the blanched parsnips and slice lengthways removing any hard core.

Grease a 2-pint casserole dish with butter then layer starting with the parsnips, a sprinkle of sugar, then the tomatoes and cheese, then the cream.

Finish with the cheese and top with breadcrumbs, dot the breadcrumbs with butter.

Bake in the centre of the oven for 40 to 50 minutes.