Parsnip Layered Casserole


3 tbsp olive oil

600 g/1 5 oz parsnips, thinly sliced

1 tsp fresh thyme leaves

1 tsp castor sugar

300 ml/10 fl oz double cream

600 g/1 lb 5 oz tomatoes, thinly sliced

1 tsp dried oregano

150 g/5 ½ oz vegetarian cheddar cheese,grated

Salt and pepper (optional)


1.Heat the oil in a frying pan over a medium heat, add the parsnips, thyme, sugar, and salt and pepper to taste, if using and cook, stirring frequently, for 6-8 minutes until golden and soft.

2.Spread half the parsnips over the base of a gratin dish. Pour over half the cream. Then arrange half the tomatoes in an even layer across the parsnips. Season to taste with salt and pepper, if using and scatter over half the oregano. Sprinkle over half the cheese. Top with the remaining parsnips and tomatoes. Sprinkle with the remaining oregano, season to taste with salt and pepper, if using, and pour over the remaining cream. Scatter over the remaining cheese.

3.Cover the casserole with foil and bake in the Preheated oven for 40 minutes, or until the parsnips are tender. Remove the foil and return to the oven for a further 5-10 minutes until golden and bubbling. Serve immediately.

Published by

DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.