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Ingredients
- a large onion
- butter 5 tablespoons (75g)
- parsnips 2 large
- thyme the leaves from 3 or 4 sprigs
- cheese 3 1/2 ounces (100g), I use Cornish Yarg or sometimes Gruyere
- vegetable stock a scant 1/2 cup (100ml)
Method
- Preheat the oven to 400F (200C).
- Peel the onion and cut it into paper-thin rings.
- Melt half the butter in a shallow ovenproof pan and gently fry the onion until soft and translucent.
- Stop before it colors.
- Peel the parsnips and slice in fine disks.
- I like to make them so thin you can almost read through them.
- Remove the onion from the pan, place a layer or two of parsnips in it, then brush with more melted butter and scatter over salt, pepper, some of the thyme, and a little of the cheese.
- Do this twice more, ending with cheese.
- Pour over the stock.
- Cover with lightly buttered wax paper or aluminum foil, then place on a high rack in the oven and bake for twenty-five to thirty minutes.
- Remove the paper and test the parsnips with a sharp knife; it should glide in effortlessly.
- Return to the oven, uncovered, for about ten minutes to brown.
- Serve straight from the pan.
