Parsnip And Carrot Bake
|Butter||2 Ounce (60 gram)|
|Garlic||2 Clove (10 gm), crushed|
|Parsnip||1 Pound, washed and grated (500 gram)|
|Carrot||12 Ounce, peeled and grated (350 gram)|
|Cream||1 Ounce (300 milliliter)|
|Ground black pepper||To Taste|
|Fresh breadcrumbs||3 Ounce (1 1/2 Cups/90 gram)|
|Grated parmesan cheese||3 Tablespoon|
|Dried rosemary leaves||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
1. Melt butter in a large frypan. Cook garlic one minute. Add parsnip and carrot and cook over medium heat,stirring occasionally until almost cooked.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over cream. Spinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 200°C/400°F oven for 35 minutes or until browned.