Parsnip Pie

[kitwilliams]

Parsnip Pie

• 2 lb parsnips, peeled and thinly sliced
  
• vegetable oil of choice for frying
  
• 2 oz butter
  
• salt and pepper
  
• 8 oz cream
  
• 1 lb tomatoes, skinned, seeded and chopped
  
• 6 oz Teifi cheese (it's Welsh) grated. If you can't find it, substitue Gouda. I once tried it with a smoked Gouda which added a barely discernible but deliciously different aspect.
  
• 4 T fresh breadcrumbs
  

Lightly fry parsnips in oil until just tender.

Butter a 2-3 pint casserole dish and begin layering: parsnips, s&p, a drizzle of cream, tomatoes, more cream, cheese. Repeat until all is used up. Top with breadcrumbs and dot with butter.

Bake for 30 minutes in 400 F. oven until bubbling at sides and crispy on top

Keywords: Vegetables

( RG461 )