This parsnip and tomato gratin from Woman’s Weekly is nutritious, simple to make, and you can multitask while it cooks in the oven.
Serves: 4
Skill level: Easy peasy


    • 600g (1¼lb) parsnips, peeled and sliced
    • Salt and freshly ground black pepper
    • 400g can whole plum tomatoes
    • 100-125g (3½ -4oz) mature Cheddar cheese, grated
    • 4 tbsp coarse breadcrumbs
    • A little paprika


    1. Set the oven to Gas Mark 6 or 200ºC. Add the sliced parsnips to a pan of boiling, salted water, bring back to the boil and then simmer for 5 minutes. Drain well.
    1. Spoon half the parsnips into a buttered, deep ovenproof dish. Season well, then spoon the tomatoes and their juice over. Layer the rest of the parsnips on top. Season, then sprinkle with the cheese, breadcrumbs and paprika.
    1. Put the dish on a baking sheet and cook for 35-45 minutes, or until browning on top, and the parsnip slices are tender.

Not suitable for freezing.Cook’s tipIf you have any leftovers, they will reheat well in the microwave .Recipes and food stylist: Sue McMahon. Photos: Simon Pask.

Nutritional information per portion

fat 11.0g calories 270(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.