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21 December 2012,02:06 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Place the parsnips in a large saucepan. Cover with cold water and bring to the boil for 2 minutes, then drain immediately.
  • Put the lentils and rice together in a large saucepan.
  • Cover with cold water, bring to the boil and simmer for 35-40 minutes, until just cooked. Drain well and season to taste.
  • Melt the butter in a medium saucepan. Add the onion and cook for 2-3 minutes, until beginning to soften.
  • Stir in the flour and cook for a further 1 - 2 minutes. Remove from the heat and gradually stir in the milk.
  • Slowly bring to the boil and continue to cook, stirring all the time, until the sauce comes to the boil and thickens.
  • Simmer for a further 2-3 minutes. Season with nutmeg and salt and pepper.
  • Lightly grease deep ovenproof dishes or one dish.
  • Reserve some parsnip slices for garnish. Spoon alternate layers of parsnip, lentils and brown rice and onion sauce into each dish.
  • Finish with a layer of onion sauce and the reserved parsnip slices. Melt the remaining butter and brush over the tops.
  • Place on a baking sheet and bake at 190°C (375°F) mark 5 for about 1-1¼ hours, until golden brown.
  • Serve hot.


  • 500 grams parsnips, peeled and thinly sliced
  • 50 grams green lentils
  • 50 grams long-grain brown rice
  • Salt and pepper
  • 25 grams butter
  • ½ small onion, skinned and finely chopped
  • 15 ml plain flour
  • 250 ml fresh milk
  • Pinch of grated nutmeg

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