Parsnip And Carrot Bake Recipe
Ingredients
| 60 g/2 oz Butter | ||
| Garlic | 2 Clove (5gm), crushed | |
| 500 g/1 lb Parsnip, washed and grated | ||
| 350 g/12 oz Carrot, peeled and grated | ||
| 300 ml/1 oz cream | ||
| Ground black pepper | 1 To taste | |
| Breadcrumbs | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Rosemary leaves | 1 Teaspoon, dried | |
| Parsley flakes | 1 Teaspoon, dried | |
Directions
1. Melt butter in a large frypan. Cook garlic one minute. Add parsnip and carrot and cook over medium heat,stirring occasionally until almost cooked.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over cream. Spinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 200°C/400°F oven for 35 minutes or until browned.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over cream. Spinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 200°C/400°F oven for 35 minutes or until browned.
Chef
