Parsnip Bake

• 675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes)
• 2 tablespoons olive oil
• 300 ml milk
• 350 g tomatoes, skinned and thinly sliced
• 85 g cheddar cheese, grated (or Gruyere)
• black pepper
• 1 tablespoon soft brown sugar
• 3 tablespoons breadcrumbs, fresh
• 1 garlic clove, crushed
• 15 g butter

1. Heat the olive oil and lightly fry the parsnips for 4-5 minutes.
2. Arrange a layer of the fried parsnips over the base of a greased casserole dish, Sprinkle with the pepper and sugar and add a little of the milk.
3. Cover with a layer of tomatoes.
4. Pour over a little more milk and sprinkle over some of the grated cheese, and keep repeating these layers until all the ingredients are used up, finishing with a layer of milk and cheese.
5. Top with the breadcrumbs mixed with the garlic and dot with butter.
6. Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.

parsnips, olive oil, milk, tomatoes, cheddar cheese, black pepper, brown sugar, breadcrumbs, garlic, butter

Taken from www.food.com/recipe/parsnip-bake-432238 (may not work)