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Add a photoA Recipe found in IAFRICA.com byH Geyser
Parsnips and potatoes go delightfully well together, particularly if they are married with the blessings of garlic, cream and cheese.
I love this dish for its taste and simplicity and for the fact that it goes equally well with a variety of meats such as bacon, ham, gammon, kassler chops, , spicy chorizo sausage — or on its own as a vegitarian dish
You can serve this parsnip and potato bake as a side dish (it is always popular at a BBQ), as a starter or as a main course. Served with a salad it makes a lovely summer meal.
Ingredients
- 4 parsnips, peeled and thinly sliced
- 4 potatoes, peeled and thinly sliced
- 500ml fresh cream
- ½ cup grated strong cheese such as mature cheddar or parmesan
- 4 cloves of garlic, peeled and finely chopped
- 1 tablespoon chopped thyme
- 1 tablespoon fresh rosemary (plus a sprig for garnish)
Directions
- Heat a pot of water and boil the potatoes and parsnips for 4 minutes, drain well.
- In a baking dish layer the potato and parsnips.
- Sprinkle each layer with salt and pepper.
- Mix the cheese, thyme, rosemary, cream and garlic together in a bowl and pour over the potato mix.
- Cover the dish with tin foil and bake in an oven pre-heated to 180ºC for 30 minutes.
- Remove foil and continue baking for a further 30 minutes until lightly browned.
- Serve with the potato bake decorated with sprig of rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 266 | 60% |
| Total Fat 30.29g | 38% |
| Saturated Fat 18.85g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 164mg | 7% |
| Potassium 867mg | 25% |
| Total Carbs 34.58g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.55g | 1% |
| Protein 11.03g | 18% |
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