Sorry, you need to enable JavaScript to visit this website.

Parsnip and Carrot Bake

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
5H 0MIN
Ingredients

Butter: 55 g

Carrots: 4 large, peeled and cut into batons

Parsnips: 4 large, peeled and cut into batons

Milk: 750 ml, whole

Cheddar: 75 g, grated

Almonds: 55 g, chopped

Walnuts: 55 g, crushed

Sunflower seeds: 2 tbsp

Salt

Pepper: freshly ground

Looking for new recipe ideas to serve your vegetarian friends? Try this easy and tasty parnsip and carrot bake at home!

Method
01.

Melt the butter in a large saucepan set over a medium heat until hot.

02.

Add the carrots, parsnips, and a pinch of salt.

Cook for 5 minutes, stirring occasionally until slightly softened.

03.

Tip into a slow cooker and cover with the milk. Cover with a lid and cook on a low setting for 4 hours until tender.

Preheat the oven to 180°C(160° fan)|gas 4.

04.

Pour the carrots, parsnips, and milk into a round baking dish.

Top with the cheese, nuts, sunflower seeds, and season with salt and pepper.

05.

Bake for 40-45 minutes until golden-brown on top.

Leave to stand for 5 minutes before serving your parnsip and carrot bake.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers
Discover more culinary secrets
Badge
Register now and start cooking like a pro with these curated recipes.

Already a member? LOG IN