|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Lentil and Parsnip Bake Veg HT MC 120mins Serves 4 Hot Vegetarian Pulses Grains Main course Eggless Ingredients: 75g/3oz Long Grain Rice 75g/3oz Lentils Salt and Pepper 900g/2lb Parsnips, thinly sliced 50g/2oz Butter 1 Onion, finely chopped 2 tbsp Plain Flour 600ml/20fl.oz. Milk Grated NutmegInstructions 1. Place the lentils and rice in a large saucepan with enough cold water to cover. Bring to the boil then simmer for 35 minutes. Preheat the oven to 190C, 375F, Gas mark 5 and grease a 1.7L/60fl.oz. ovenproof dish.
2. Meanwhile, put the parsnips in a pan with enough water to just cover the, bring to the boil and cook for 2 minutes. Drain immediately.
3. Melt half the butter in a saucepan, add the onion and fry gently for 3 minutes until it begins to soften. Sprinkle over the flour and cook for a further minute them gradually add the milk, little by little stirring all the time. Continue to cook until the sauce thickens then season with salt, pepper and nutmeg.
4. Drain the rice mixture and season with salt and pepper.
5. Place alternate layers of parsnips, rice mixture, and sauce into the greased dish, ending with a layer of sauce topped with a few reserved parsnip slices. Melt the remaining butter and brush the top then bake for 1 ¼ hours, until golden brown. Serve hot.
More Pasta, Pulses, Grains, Rice Recipes | Vegetarian Recipes | What's in Season | International Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |