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Lentil and Parsnip Bake   Veg  HT  MC    120mins

Serves 4      Hot    Vegetarian   Pulses  Grains   Family  Main course  Eggless



75g/3oz Long Grain Rice

75g/3oz Lentils

Salt and Pepper

900g/2lb Parsnips, thinly sliced

50g/2oz Butter

1 Onion, finely chopped

2 tbsp Plain Flour

600ml/20fl.oz. Milk

Grated Nutmeg




1. Place the lentils and rice in a large saucepan with enough cold water to cover. Bring to the boil then simmer for 35 minutes. Preheat the oven to 190C,  375F, Gas mark 5 and grease a 1.7L/60fl.oz. ovenproof dish.


2. Meanwhile, put the parsnips in a pan with enough water to just cover the, bring to the boil and cook for 2 minutes. Drain immediately.


3. Melt half the butter in a saucepan, add the onion and fry gently for 3 minutes until it begins to soften. Sprinkle over the flour and cook for a further minute them gradually add the milk, little by little stirring all the time. Continue to cook until the sauce thickens then season with salt, pepper and nutmeg.


4. Drain the rice mixture and season with salt and pepper.


5. Place alternate layers of parsnips, rice mixture, and sauce into the greased dish, ending with a layer of sauce topped with a few reserved parsnip slices. Melt the remaining butter and brush the top then bake for 1 ¼ hours, until golden brown. Serve hot.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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