Cheesy Parsnip Bake
This vegetarian bake combines soft parsnips and red lentils with fried onion, all seasoned and placed in a dish. It is topped with a mixture of breadcrumbs, seeds, nuts and melted butter, finished with crumbled Stilton cheese. The bake is cooked until golden and served warm, ideal with a fresh salad for a complete meal.
Ingredients
- 175 g red lentils
- 375 g parsnips, sliced
- 2 tablespoons walnut oil
- 1 chopped onion
- 75 g fresh breadcrumbs
- 50 g melted butter
- 25 g sunflower seeds
- 25 g peanuts, chopped
- 125 g Stilton cheese
- salt and pepper
Method
- Set your oven to 190 degrees C or 375 degrees F to preheat.
- Boil the lentils and sliced parsnip in water for 10 minutes until they are just tender, then drain thoroughly.
- Warm the walnut oil in a pan and cook the chopped onion, then combine this with the lentil mixture and add salt and pepper.
- Transfer the seasoned lentil mix into a greased oven dish. Combine the breadcrumbs, melted butter, sunflower seeds, chopped peanuts and crumbled Stilton, then scatter this topping evenly over the lentils.
- Place the dish in the oven and bake for 30 minutes before serving, ideally with a side salad.
Nutrition (per serving)
Sodium677100 mg
Recipe details
CategoryCheese
Authortummy_mummy
