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Parsnip Bakes    Veg   HT  ACC  Scottish  55mins

Makes 8   Hot  Vegetarian  Vegetables  Accompaniment  Eggless  Scotland  British  Europe

900g/2lb Parsnips, thinly peeled and roughly chopped
50g/2oz Butter

1 heaped teasp Ready Made Mustard
100g/4oz Cheddar Cheese, grated
100g/4oz Breadcrumbs
50g/2oz Rolled Oats (oatmeal)


1.  Place the parsnips in a saucepan of lightly salted water, bring to the boil then reduce the heat and cook for 15-20 minutes of  until very tender.


3.  Drain well then return to the pan together with the butter and mustard and mash well.


4. Add three quarters of the cheese and the breadcrumbs, mix thoroughly and leave until cool enough to handle. Meanwhile, preheat the oven to 190C, 375F,  Gas 5 and lightly oil a baking sheet.

5.  Mix together the oats and the remaining cheese and place on a plate.


6. Form the parsnip mixture into 8 balls, flatten each into a cake no more than 2.5cm/1-inch thick then roll in the oat mixture to coat well on all sides.

7. Place the cakes on the oiled baking sheet and bake in the oven for 20 minutes, turning half way through the cooking time.  Serve hot.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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