Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min


  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed


Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.


Lemon thyme & parsnip salad

Serves: 4 | Preparation Time: 15 min


  • 2 small parsnips, peeled and julienned (or cut into very fine strips)
  • 1 400g can chickpeas, rinsed and drained
  • 1 tbsp pine nuts
  • 50g goats cheese

    For the dressing
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp grain mustard
  • 1 tsp honey
  • 1 heaped tsp lemon thyme leaves


Mix the dressing ingredients together with a fork.  Put the julienned parsnips and chickpeas together in a large bowl and toss with the dressing.
Put the pine nuts into a pan and toast on a low heat until golden brown.
Add the pine nuts to the other ingredients and finally add the crumbled goats cheese.
Best eaten the day after making.

Parsnip & Pecan Fritters

Serves: 2 | Preparation Time: 5 min


  • 100 Gram sour cream
  • 1 Tablespoon (Metric) chopped chives
  • 1 Teaspoon (Metric) lemon juice
  • 1 Tablespoon (Metric) sweet chilli sauce
  • 4 Drop tabasco or try 1 tsp worcestershire sauce for a different flavour
  • 2 Unit parsnips
  • 1 Unit egg
  • 15 Gram plain flour
  • 1 Tablespoon (Metric) chopped parsley
  • 25 Gram melted butter
  • 30 Millilitre milk
  • 30 Gram pecans, roughly chopped
  • Pinch cayenne pepper
  • 125 Millilitre oil


Dipping sauce - Combine all ingredients and add Tabasco/ Worcestershire sauce to taste. Set aside.

Peel parsnips, cut into chunks and place into a saucepan of cold water. Bring to the boil add a pinch of salt, turn down to a simmer and cook for 20 minutes. Drain and cool.

Puree parsnip in a food processor (if you donâ t have one, you can cook for slightly longer and mash through a sieve). Put into a bowl and mix in the remaining ingredients except the oil.

Heat the oil in a non stick pan over a medium heat. Drop in large spoonfuls of mixture and flatten with the back of the spoon. Cook for about 20 seconds each side, blot off excess fat and serve hot with the dipping sauce.