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!
Melt the butter in a large saucepan set over a medium heat until hot.
Add the carrots, parsnips, and a pinch of salt.
Cook for 5 minutes, stirring occasionally until slightly softened.
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.
Pour the carrots, parsnips, and milk into a round baking dish.
Top with the cheese, nuts, sunflower seeds, and season with salt and pepper.
Bake for 40-45 minutes until golden-brown on top.
Leave to stand for 5 minutes before serving your parnsip and carrot bake.
