Parsnip, leek and carrot bake

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Serves: 4

By pipsqueak

(1 Vote) 1


  • 1 pinch salt and pepper (to taste)

  • 480ml double cream

  • 1kg leek sliced

  • 1kg parsnips sliced

  • 4 tbsp brown mustard

  • 1kg carrot sliced

  • 3 tbsp butter

  • 240ml single cream

  • 1 block Parmesan grated

  • 4 tbsp sachet of fajita seasoning chopped


  1. Heat the oven to 200C. Put on a pot of salted water to boil for the carrots and parsnips.
  2. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat.
  3. Add the carrots and parsnips to boiling water for about 3 minutes and drain.
  4. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly.
  5. Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake at 200C for half an hour.

Additional Information

  • carrot

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • pipsqueak 17/10/08 08:19

    whole family like this . tis form hte able and cole cook book so not my own recipe