It’s so cold that comfort food is called for. ‘Parsnip, Broccoli and Goat’s Cheese Bake’ is a delicious hassle-free dinner: I served it with garlic and rosemary flatbread. The bonus is that it cooks in the oven so the kitchen heats up too!
The recipe had to be amended slightly as I didn’t have any goat’s cheese; but I think any cheese should do. It turned out to be delicious…recommended!
- Serves 4
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Ingredients
- 500g parsnips, peeled and cut into 2cm chunks
- 350g broccoli, cut into little florets
- 2 red onions, cut into 8 wedges each
- 1 tbsp olive oil
- 5 thyme sprigs, leaves picked
- 2 tbsp clear honey
- 250g cooked puy lentils
- 75g soft goat’s cheese ( I used sliced left-over brie and sprinkled on some parmesan)
- ½ x 70g bag rocket
- 2 tbsp balsamic vinegar
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips, broccoli and onions in a large shallow roasting tray. Toss with the olive oil and thyme, season, then roast for 20 mins.
- Drizzle with the honey, then toss again. Return to the oven for another 20 mins, adding the lentils to the tin for the final 10 mins.
- Dot over the goat’s cheese. Top with rocket, drizzle with the vinegar and serve immediately.
aixcentric 
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