This baked parsnip and leek casserole is an ideal supper dish that serves six.



2 lbs McBride's Organic Farm parsnips (sliced)
1 McBride's Organic Farm leek (sliced)
6 McBride's Organic Farm tomatoes (chopped)
200g old cheddar cheese
3 T butter
2 T brown sugar
1/2 t thyme
1/2 t black pepper

Preheat oven to 350F. Heat butter in large pan, adding parsnips and leek when butter has melted
and cook for five minutes. Stir in remaining dry ingredients and remove from heat. Place half of
parsnip mixture in greased casserole dish, cover with layer of tomatoes, 100g of cheese and
repeat the layering process until all the ingredients have been exhausted. The top layer should be
cheese. Bake for approximately 3/4 hour until parsnip is tender and cheese forms a crust.