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Parsnip, Tomato + Cheese Casserole




Source of Recipe


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Recipe Link: http://www.allotment.org.uk/recipe/311/parsnip-tomato-and-cheese-casserole-recipe/

Parsnip, Tomato + Cheese Casserole

1 1/2 pounds (675 g) parsnips
8 ounces (225 g) tomatoes
4 ounces (112 g) Gruyere cheese
Salt and pepper
1/4 pint (150 ml) plain yogurt

Preheat the oven to Gas Mark 5 (375°F/190°C).
Cut off the tops of the parsnips and scrub with a stiff brush.
Cut into thin slices.
Slice the tomatoes and grate the Gruyere cheese.
Put a layer of sliced parsnips into a lightly greased casserole.
Cover with a layer of tomato slices.
Sprinkle with some of the grated cheese and salt and pepper.
Repeat the layers, finishing with a layer of parsnips.
Spread the yogurt over the top and sprinkle with the remainder
of the cheese.
Cover the dish and bake for 40 to 45 minutes until the parsnips
are nearly tender.
Uncover the dish and carry on baking for 10 to 15 minutes
until the top is crisp and browned.
Serve hot.
Serves 4.
Goes well with some plain boiled rice.