Grandma Veida’s Parsnip Bake

Grandma Veida’s Parsnip Bake

A delicious festive family favourite!

Recipe to 4 - 6 as a side dish:

4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!) 
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper


1. Peel the parsnips and roughly chop then. Bring them to boil in fresh water in a saucepan over a high heat. Allow them to cook until they crush on the side of the pan with the back of a folk.
2. Drain and mash the parsnips with the butter, 1 tablespoon of olive oil, half the cheese, a pinch of salt and freshly ground black pepper to your taste.
3. Transfer the mash to a baking dish and sprinkle over the remaining cheese before placing in the pre-heated oven for 30 - 35 minutes or until the cheese turns golden.

If you’re lucky enough to have any of this leftover for the day after, form the remains into little cakes and fry them until golden to serve for brunch - we love them with herby roast tomatoes, garlicky baked mushrooms and crunchy toast!