This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 200°C. Grease a metal loaf pan and place a 3cm wide piece of non-stick baking paper widthways, so the sides overhang – to later help lift the loaf out.
2.Line the tin with bacon slices – stretching the pieces out widthways so they are very thin and the ends overhang the tin. Line the sides of the tin with a layer of potato.
3.Line the base with a layer of potato, followed by a layer of parsnip slices. Scatter with thyme, salt and grated cheese then repeat with layers of potato and parsnip, thyme, salt and cheese until all the vegetables are used.
4.Slowly pour the stock over the vegetables then wrap the overhanging bacon over the top; weight with a couple of heatproof ramekins to prevent the bacon shrinking back. Bake for approximately 1 hour 30 minutes, until golden and tender.
5.Remove from oven, cool for a few minutes, then run a knife around sides to release from the tin. Using baking paper to lever, turn out onto a serving dish. Serve in thick slices as a side dish.
Note
- Serves 6-8 as a side dish. – You could include orange kumara slices to add additional colours to the layers, if desired. Try gruyère or parmesan cheese instead of cheddar, if you prefer. – The total weight of the uncooked potatoes and parsnips should be around 900g. Agria potatoes are a good option for this recipe. PER SERVE (8) Energy 139kcal, 583kj • Protein 6.5g • Total Fat 7.3g • Saturated Fat 3.8g • Carbohydrate 10.6g • Fibre 1.9g • Sodium 391mg
