1 tbsp sunflower oil
1 large onion, sliced
1 garlic clove, crushed
750g parsnips, peeled and trimmed
2 tsp chopped fresh thyme
150g Lancashire cheese, crumbled
freshly grated nutmeg
salt and freshly ground black pepper
250ml hot vegetable stock
1.Preheat the oven to 220oC (Fan 200oc) Gas Mark 7. Heat the oil in a frying pan, add the onions and saute over a medium heat for 5 mins or until golden. Season, then reduce the heat and cook over a low heat for a further 5 mins until they are really tender and caramellised.
2.Whilst the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 (21/2pt) ovenproof dish.
3.Scatter half the onions over the base of the dish and top with half the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.
4.Place the dish on a baking tray then cover and bake for 30mins. Remove the foil then bake for a further 20-25mins or until the parsnips are tender and the top nicely browned. Serve hot with roast meats or poultry.