3 tbsp olive oil
600 g/1 5 oz parsnips, thinly sliced
1 tsp fresh thyme leaves
1 tsp castor sugar
300 ml/10 fl oz double cream
600 g/1 lb 5 oz tomatoes, thinly sliced
1 tsp dried oregano
150 g/5 ½ oz vegetarian cheddar cheese,grated
Salt and pepper (optional)
1.Heat the oil in a frying pan over a medium heat, add the parsnips, thyme, sugar, and salt and pepper to taste, if using and cook, stirring frequently, for 6-8 minutes until golden and soft.
2.Spread half the parsnips over the base of a gratin dish. Pour over half the cream. Then arrange half the tomatoes in an even layer across the parsnips. Season to taste with salt and pepper, if using and scatter over half the oregano. Sprinkle over half the cheese. Top with the remaining parsnips and tomatoes. Sprinkle with the remaining oregano, season to taste with salt and pepper, if using, and pour over the remaining cream. Scatter over the remaining cheese.
3.Cover the casserole with foil and bake in the Preheated oven for 40 minutes, or until the parsnips are tender. Remove the foil and return to the oven for a further 5-10 minutes until golden and bubbling. Serve immediately.