Pic of Parsnips Molly Parkin

Parsnips Molly Parkin

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Vegetarian mains

Parsnips Molly Parkin

Main Serves 4 1h 10 min
Browned parsnips layered with tomatoes, cheese and cream and baked in a rich, sweet sauce. This is a cheap, easy-to-make and delicious old-fashioned vegetarian main. Serve with just a salad and bread to sop up the juices, or with cooked grains and greens.

Cook's notes

For a version swapping the parsnips out for squash, search for our 'squash molly parkin'.


  • oil for frying, e.g. sunflower
  • 25g butter, plus extra for greasing
  • 1 tbsp light brown sugar
  • 350-400g parsnips, peeled and thinly sliced into rounds
  • 250g tomatoes, sliced thinly
  • 75g Gruyère, emmental or Cheddar, grated
  • 125ml double cream
  • small handful dried breadcrumbs
  • salt and pepper
Image of Parsnips Molly Parkin


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Preheat the oven to 180°C/Gas 4.
  • Step 2

    Heat 1 tablespoon of oil and a knob of butter in a frying pan.
  • Step 3

    Sprinkle in the sugar and lay the parsnips over the top.
  • Step 4

    If you can't fit them all in at the same time, divide the parsnips and sugar in half and fry in two batches.
  • Step 5

    Fry for 3-4 minutes on each side, until starting to caramelise.
  • Step 6

    Grease a casserole or baking dish with butter.
  • Step 7

    Layer the parsnips, tomatoes and cheese, seasoning each layer.
  • Step 8

    Finish with a layer of cheese. Pour over the cream.
  • Step 9

    Top with the breadcrumbs, dot with the rest of the butter.
  • Step 10

    Bake for 40-45 minutes, until golden and the parsnips are tender.

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