Name: Parsnips Molly Parkin
Yield: Serves 2 as a main or 4 as a side
Ingredients: 125 ml double cream; 1 tbsp soft light brown sugar; salt and black pepper; 75 g Gruyère or Emmental, grated; 350 g parsnips, peeled and thinly sliced into rounds; 2 tbsp dried breadcrumbs; 250 g tomatoes, thinly sliced; sunflower or light olive oil, for frying; 25 g butter, plus extra for greasing the dish and dotting over the top

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Browned parsnips layered with tomatoes and baked in a rich sauce. Parsnips Molly Parkin (named after a flamboyant fashion writer of the 1960s and 70s) is a satisfying old-fashioned British dish that’s well worth reviving. A fresh green salad will cut through the richness and warm crusty bread will mop up the juices.

Ingredients

sunflower or light olive oil, for frying
25 g butter, plus extra for greasing the dish and dotting over the top
1

Main course
Side dish
Vegetarian

Method

Heat the oven to 180°C/Gas 4.

Heat a tablespoon of oil and the butter in a large frying pan. Sprinkle in the sugar and lay the parsnips over the top. If you can’t fit them all in, divi

‌

Ingredients

Method

Part of