Parsnip and Split-Pea Bake

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Recipe for Parsnip and Split-Pea Bake, contributed by Mike Lewis

 

This nutritious combination of vegetables and split peas makes a warming and

substantial dish, ideal for cold winter evenings. Served with potatoes or rice,

the quantities given here will make three to four portions.

 

 

1 cup (5 oz. 150 g) dry split peas

Water for boiling

2 large parsnips

2 large carrots

1 large onion

2 tbsp. vegetable oil

Several broccoli florets

6 - 8 mushrooms, cleaned and sliced

1 cup (8 fl oz, 240 ml) water or vegetable stock

2 tsp. miso

1 tbsp. tomato purée

Salt and pepper to taste

 

Oven: Pre-heat to 375F, 190C

 

Start by boiling the split peas in water for at least an hour. Boil vigorously

for the first ten minutes, then simmer gently. Drain and rinse.

 

While the split peas are cooking, peel the parsnips, carrots and onions, and cut

into thick slices. Place them in a baking pan with the oil, and roast for about

30 minutes or until the parsnips are just tender.

 

Place the roasted vegetables and drained split peas into an oven-proof dish,

along with the broccoli and mushrooms. Cover with water or stock. Add the

remaining ingredients.

 

Cook in the oven for a further 30 - 40 minutes. If it gets too dry, add extra

water.

 

 

 

Recipe for Parsnip and Split-Pea Bake (June 2003)