Parsnip Bake Veg HT MC 120mins
4 Hot Vegetarian
Pulses Grains Family Main course Eggless
Long Grain Rice
Parsnips, thinly sliced
Onion, finely chopped
tbsp Plain Flour
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.
Meanwhile, put the parsnips in a pan with enough water to just cover the,
bring to the boil and cook for 2 minutes. Drain
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.
Drain the rice mixture and season with salt and pepper.
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.
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