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Rated excellent by our customers

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

Sorry unavailable

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 Available only in our Broughton Street shop More products
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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Shopping List

Dark Green Speckled Lentils
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Fine Sea Salt
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Black Peppercorns
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Plain White Flour ORGANIC
Doves Farm (1Kg)
Whole Nutmegs ORGANIC
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Real Foods
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