Parsnip, Cauliflower and Cheese Pie

Parsnip, Cauliflower and Cheese Pie Recipe

A Yummy Parsnip Treat
Yield: 6    Preparation Time:     Cooking Time:
This is a great comfort food to serve on a rainy day. Serve with Worcestershire sauce, ketchup, mustard or any condiment of your choice.


2 parsnips, peeled and sliced into rounds
Head of 1 cauliflower, chopped into small florets
1 small onion, finely diced
2 cloves garlic, finely diced
2 tablespoons unsalted butter
1 cup skimmed milk
3 tablespoons corn flour
1 cup grated cheddar cheese
1 tablespoon mustard seeds
A few gratings of fresh nutmeg
1 sheet of ready rolled puff pastry

Recipe Instructions

Preheat oven to 180C.

Cook the vegetables.
Bring some water to the boil in a saucepan and add the vegetables. Boil for 4 minutes until they are just tender. Remove from the heat and strain. Set aside.

Fry the other ingredients.
Put a small amount of butter in a frying pan and add the onion, garlic and mustard seeds. Fry for 5 minutes until the onion is translucent then remove from the heat. Set the onion and garlic mix aside.

Make the white sauce.
Add the remaining butter to the same frying pan and put it on a low heat. Once the butter has melted, sieve the flour into the pan and stir with a wooden spoon until it is well combined. Stir in ½ of the milk and ½ the grated cheese. Add more milk stirring constantly until the consistency of thickened cream is reached. Add the strained vegetables, the onion and garlic mix, the remaining cheese and the grated nutmeg and combine together well.

Bake the pie.
Pour the mixture into an ovenproof dish and lay the pastry sheet over the top. Cut a cross in the middle of the pastry to allow the steam to escape. Brush the pastry with a little olive oil. Place in the oven and bake for 30 minutes until pastry is golden and flaking.


Main Dish