Parsnip and Tomato Bake


2 large parsnips sliced

2 large leeks sliced

100g (4oz) cooked pasta

5ml (1 tsp) dried  mixed herbs

5ml (1 tsp) made mustard

175g (6oz) English Cheddar grated

salt and freshly ground black pepper

25g (1oz) flour

40g (1½ oz) butter

300ml (½ pint) milk

Cayenne pepper

6 tomatoes sliced

10 fl oz (275ml) milk

50g (2oz) fresh breadcrumbs

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Method:


1.  Place parsnips & leeks in a pan of boiling water,cover & simmer for 10 minutes or until just tender. Drain well and mix with the cooked pasta, herbs & garlic.


2. Place flour, butter & milk in a pan & heat, whisking continuously until sauce thickens, boils & is smooth. Cook for a minute then remove from heat.


3. Add seasoning and cayenne pepper to taste. Stir in mustard & the cheddar.


4. Melt remaining butter in a pan & fry breadcrumbs until golden brown. Set aside.


5. Placed half the vegetables & pasta mixture in base of an ovenproof dish, cover with a layer of tomatoes then half the sauce. Repeat layers.   


6. Top with breadcrumbs & remaining cheddar then bake at 190 or gas mark 5 for 30 minutes.