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Parsnip and lentil bake

Name: Parsnip and lentil bake
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 75g lentils; 75g long grain rice; 900g parsnips, sliced; salt; pepper; 50g butter; 1 onion finely sliced; 2 tbsp plain flour; 600ml milk; grated nutmeg

Delicious pulse and grain bake.

Customer Rating:
4.5

(2 votes)

Posted by: Rhona
On: 12/03/2009

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Main Courses
Recipes for kids
Side dishes

You will need

Ingredient	Add
75g lentils		More products
75g long grain rice		More products
900g parsnips, sliced		More products
salt		More products
pepper		More products
50g butter	Available only in our Edinburgh shops	More products
1 onion finely sliced		More products
2 tbsp plain flour		More products
600ml milk	Awaiting stock	More products
grated nutmeg		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the lentils and rice in a large saucepan with enough cold water to cover.
Bring to the boil then simmer for 15 mins.
Preheat the oven to 190 deg cel, gas 5 and grease 1.7lit. oven dish.
Put the parsnips in a pan with enough water to just cover them, bring to the boil and cook for 2 mins. Drain immediately.
Melt half the butter in a saucepan, add the onion and fry gently for 3 mins until it begins to soften.
Sprinkle over the flour, stir and cook for a further minute then gradually add the milk little at a time stirring all the time.
Continue to cook until the sauce thickens then season with salt, pepper and nutmeg.
Drain the rice mixture and season with salt and pepper.
Place alternate layers of parsnips, rice mixture, and sauce into the greased dish, ending with a layer of sauce topped with a few parsnip slices.
Melt the remaining butter and brush the top. Then bake for 1 1/4 hours until golden brown.
Serve hot.