750 g parsnips, grated 1 1/2 lb
1 onion, diced
25 ml butter 2 tbsp
750 g potatoes, grated 1 1/2 lb
175 ml chicken stock 3/4 cup
60 g gouda cheese, shredded 2 oz
fresh parsley, chopped
salt & pepper to taste
Gently fry onion in melted butter until transparent. Mix parsnips and potatoes together; add onion and stock.
Turn vegetables into a well greased heatproof dish (not too deep) and level the top. Cover with greased foil or a lid and cook at 400 F (200 C) for 1 hour. Remove foil and sprinkle with cheese. Return to oven, uncovered for 20 to 30 minutes until golden brown. Serve sprinkled with parsley. Sprinkle lightly with salt and pepper.
Serves 4