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Receta Parsnip and potato bake
by Peter Brown

Parsnip and potato bake

A Recipe found in IAFRICA.com byH Geyser
Parsnips and potatoes go delightfully well together, particularly if they are married with the blessings of garlic, cream and cheese.
I love this dish for its taste and simplicity and for the fact that it goes equally well with a variety of meats such as bacon, ham, gammon, kassler chops, , spicy chorizo sausage — or on its own as a vegitarian dish
You can serve this parsnip and potato bake as a side dish (it is always popular at a BBQ), as a starter or as a main course. Served with a salad it makes a lovely summer meal.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: spiced sausage, chorizo, kassler

Ingredientes

  • 4 parsnips, peeled and thinly sliced
  • 4 potatoes, peeled and thinly sliced
  • 500ml fresh cream
  • ½ cup grated strong cheese such as mature cheddar or parmesan
  • 4 cloves of garlic, peeled and finely chopped
  • 1 tablespoon chopped thyme
  • 1 tablespoon fresh rosemary (plus a sprig for garnish)

Direcciones

  1. Heat a pot of water and boil the potatoes and parsnips for 4 minutes, drain well.
  2. In a baking dish layer the potato and parsnips.
  3. Sprinkle each layer with salt and pepper.
  4. Mix the cheese, thyme, rosemary, cream and garlic together in a bowl and pour over the potato mix.
  5. Cover the dish with tin foil and bake in an oven pre-heated to 180ºC for 30 minutes.
  6. Remove foil and continue baking for a further 30 minutes until lightly browned.
  7. Serve with the potato bake decorated with sprig of rosemary.