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Parsnip and lentil bake

Delicious pulse and grain bake.

Customer Rating:
4.5 (2 votes)

Posted by: Rhona




1 - 2 hrs

Skill Level




Courses etc.

Main Courses
Recipes for kids
Side dishes

You will need

75g lentils More products
75g long grain rice More products
900g parsnips, sliced

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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

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grated nutmeg More products

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


  • 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.

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