Goat's Cheese and Parsnip Bake

Name: Goat's Cheese and Parsnip Bake
Yield: 4 servings
Cuisine: American
Ingredients: 2 large parsnips peeled and sliced; 2 large leeks, washed and sliced; 100 grams Pasta shells; 300 ml St. Helen's farm goats milk; 25 grams St. Helens farm goats butter; 25 grams plain flour; 150 grams St. Helens farm goats cheese, grated; 6 Tomatoes, skinned and sliced; 50 grams bread crumbs; 1 tsp prepared mustard; 1 pinch large Cayenne pepper; 1 pinch Salt and pepper

steve3312 @cook_3870335

Goat's Cheese and Parsnip Bake

steve3312 @cook_3870335

Saved

Ingredients

4 servings

2 largeparsnips peeled and sliced
2 largeleeks, washed and sliced
100 gramsPasta shells
300 mlSt. Helen's farm goats milk
25 gramsSt. Helens farm goats butter
25 gramsplain flour
150 gramsSt. Helens farm goats cheese, grated
6Tomatoes, skinned and sliced
50 gramsbread crumbs
1 tspprepared mustard
1 pinchlarge Cayenne pepper
1 pinchSalt and pepper

Saved

Steps

1

Preheat oven to 190°c (375°f), gas 5
2

Cook the parsnips and leeks in boiling slightly salted water for 10 minutes until just tender. Drain well.
3

Cook the pasta according to the instructions on the packet and mix with the cooked vegetables.
4

Place the milk, butter and flour in a saucepan and heat, whisking continually until the sauce thickens and boils.
5

Season lightly, add the cayenne pepper and mustard and cook for one minute. Remove from the heat and stir in 75g of cheese.
6

Place half the vegetable mixture in the base of as buttered ovenproof dish, cover with a layer of tomatoes then half the sauce. Repeat the layers, finishing with the sauce.
7

Mix the remaining cheese with the breadcrumbs and sprinkle over the top.