Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Leek and parsnip bake.

By

Good hearty vegetarian dish that is different!

Google Ads
Rate this recipe 3.3/5 (148 Votes)

Ingredients

  • 2 large parsnips peeled and sliced
  • 2 large leeks washed and sliced
  • 2 medium potatoes cubed
  • 4 oz /100g cooked pasta
  • 300ml/half pint milk
  • 40g 1 and a half oz butter
  • 25g/1oz plain flour
  • salt and pepper
  • cayenne pepper
  • 1 tsp ready made mustard
  • 175g/6 oz grated cheddar cheese
  • 50g/2oz breadcrumbs
  • tin chopped tomatoes

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Steam or boil potatoes, leeks and parsnips until tender
Put the milk butter and flour in a pan. Heat and stir continuously until it thickens. Add seasoning, mustard, 150g/50z of the cheese and add cayenne to taste.

Step 2

Melt the remaining butter and fry breadcrumbs till golden brown.
Layer half the vegetable, pasta and tinned tomatoes in a casserole type dish and pour over half the sauce.
Repeat the layers finishing with the sauce. Sprinkle with the fried breadcrumbs and remaining cheese.

Step 3

Bake at 190 degrees/ (375f)/ gas mark 5 for 30 minutes.

Good dish to assemble in advance and cook at the last minute.

Like these recipes? Then you'll love

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Leave a comment about this recipe

Leek and parsnip bake. Pineapple Upside Down Cake