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Parsnip and Carrot Bake

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
5H 0MIN

Ingredients

Butter: 55 g

Carrots: 4 large, peeled and cut into batons

Parsnips: 4 large, peeled and cut into batons

Milk: 750 ml, whole

Cheddar: 75 g, grated

Almonds: 55 g, chopped

Walnuts: 55 g, crushed

Sunflower seeds: 2 tbsp

Salt

Pepper: freshly ground

Looking for new recipe ideas to serve your vegetarian friends? Try this easy and tasty parnsip and carrot bake at home!

Method
01.

Melt the butter in a large saucepan set over a medium heat until hot.

02.

Add the carrots, parsnips, and a pinch of salt.

Cook for 5 minutes, stirring occasionally until slightly softened.

03.

Tip into a slow cooker and cover with the milk. Cover with a lid and cook on a low setting for 4 hours until tender.

Preheat the oven to 180°C(160° fan)|gas 4.

04.

Pour the carrots, parsnips, and milk into a round baking dish.

Top with the cheese, nuts, sunflower seeds, and season with salt and pepper.

05.

Bake for 40-45 minutes until golden-brown on top.

Leave to stand for 5 minutes before serving your parnsip and carrot bake.

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