Parsnip Cheese Bake

A winter warmer that can be a homely main course for two, or an attractive side dish for four. The somewhat sweet flavour of the parsnips is balanced by the warm ginger in the leeks and the sharp contrast of the strong cheese.  I use all leftovers to make this, but you could easily make it all from fresh, allowing extra time to cook the parsnips first.

Ingredients:

1 cup Creamy ginger leeks (see my recipe under the ‘recipes’ tab)
2 cups Mashed parsnips
4 oz Cheddar or blue cheese

Directions:

  1. Pre-heat the oven to 350F/180C/gas mark 4.
  2. Grease a medium casserole OR four ramekins.
  3. Spread the leeks in the bottom of the casserole/divided equally between the ramekins.
  4. Spread the mashed parsnip evenly over the leeks.
  5. Shred the cheddar or crumble the blue cheese on top of the mash.
  6. Bake uncovered for ½ hour. Cheese should be melted and a bit crunchy on top.

 Serve with crusty bread.

Home Grown Parsnip

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Leftovers, Recipes
5 comments on “Parsnip Cheese Bake
  1. Mom says:

    Hmmm… Sounds tasty. Never thought about ‘mashed’ parsnips 😊

    Like

  2. […] feel like pasta? I have posted other recipes using leeks: Parsnip Cheese Bake, Haddock Frittata, Fresh Spinach Soup and Creamy Ginger Leeks, to name a few. I thought I should […]

    Like

  3. Schnippelboy says:

    klingt gut….. werden wir probieren . Danke
    Gruß Schnippelboy

    Like

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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