You are in:  Women's Institute > What we do > Recipes > Vegetarian dishes > Parsnip, tomato and cheese casserole >

Parsnip, tomato and cheese casserole

Parsnip

Ingredients:

675g/1½ lb. parsnips, peeled and thinly sliced
225g/8oz firm tomatoes, thinly sliced
125g/5 oz gruyere cheese, grated
150ml tub low fat natural yogurt

Method:

  1. Place a layer of parsnips into a casserole dish, cover with a layer of tomatoes and cheese.
  2. Repeat the layers finishing with a layer of parsnips
  3. Spread the yogurt over the top.
  4. Cover the dish.
  5. Bake fan oven 170°C, convection 190°C, gas mark 5 for 35 - 50 mins until the parsnips are tender. Uncover dish and cook for 10 minutes.
  6. Serve hot

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.