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Leek and parsnip bake.


Good hearty vegetarian dish that is different!

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Rate this recipe 3.3/5 (148 Votes)


  • 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


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


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.

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