Parsnip, tarragon and Parmesan bake

25 Nov 2019
Parsnip tarragon parmesan bake

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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This extremely simple recipe is loosely based on a potato kugel, an Eastern European Ashkenazi Jewish hearty potato and onion bake, bound with eggs and flour. It’s normally one for the winter, and goes well with both vegetarian and meaty stews. Here’ I’ve made it a little lighter by using parsnips instead of potato and added fragrant tarragon and Parmesan to the mix.

 

Whilst testing this recipe, I realised it would also be smashing for brunch perhaps with a fried duck egg and some avocado alongside! Versatility at its best.

 

Serves 4

 

Ingredients

3 parsnips, peeled (about 500g after peeling)

1 medium onion

1.5 tbsp chopped tarragon

3 eggs

50g Parmesan, grated 1.5 tsp salt

45g flour

1⁄2 tsp baking powder Black pepper

Pinch of freshly ground nutmeg

 

Method

Preheat your oven to 175°C and butter an ovenproof baking dish (about 18x28cm)

 

Grate the peeled parsnips using the coarse side of a box grater and add to a large bowl. Next do the same with the onion.

 

Add the tarragon, eggs, Parmesan, salt, flour, baking powder and a generous grind of black pepper and nutmeg and give everything a good stir. 

 

Pour into the prepared baking dish and bake for 45 minutes to 1 hour until golden brown on the top and puffed up slightly.