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PARSNIP, TOMATO AND CHEESE CASSEROLE

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 yoghurt

Parsnip
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 yoghurt 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? Courses run for 2,3 and 4 days and the college is open also to non-members.