Potato and Parsnip Bake with Cheese and Bacon

Monday 15th February 2021

 

Microwave Main Meal

Potato and Parsnip Bake with Cheese and Bacon

Serves 4

A filling lunch or supper dish.  Excellent served with a tomato and watercress salad or a home-made coleslaw with a yoghurt dressing.

This recipe freezes well, for up to 3 months, or could be stored, covered and in the fridge and used the next day. 

For a deliciously crispy top, pop the cooked potato layer under a pre-heated grill until golden.

 

Soak 300g thinly sliced, unpeeled red or white potatoes, and 150g peeled and thinly sliced parsnips in cold water for 30 minutes, if possible.  Drain, then blot dry between sheets of absorbent kitchen paper. (This is not strictly necessary, but it will help to remove some of the starch before you cook the vegetables.)

Put 1 chopped medium size onion, and 2 rashers chopped back bacon, muddled together, into a cereal bowl that is suitable for the microwave.  Stand on a microwaveable dinner plate and cover with kitchen paper. Cook on Full power or High, for 4 minutes.  Stir and set aside.

Lightly grease a 1 litre, fairly shallow microwaveable dish with a little butter.  Layer the potatoes and parsnips, with the onion and bacon mixture into the greased dish, with one Tsp. dried mixed herbs.  End with a layer of potato and parsnips.  Season each layer with a little salt and pepper.  Pour over 4 tablespoons vegetable stock.

Stand the dish on a microwaveable dinner plate.  Cover loosely and microwave on Full Power or High for 12 minutes.  Stand covered for 5 minutes.  Check that the vegetables in the centre of the dish are tender by piercing with a sharp knife.  If not, return to the microwave, covered for 11/2 minutes.

Serve the dish sprinkled with a little grated Cheddar or Parmesan cheese.

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