Mon, 2 October 2023
Ingredients
1 onion diced.
2 carrots diced
1 parsnip diced
400g chopped kale
2 gloves garlic sliced
1 teaspoon salt
1 teaspoon pepper
1 Tbsp. Dijon mustard
200g grated Parmesan cheese
1 pint cream
½ loaf stale bread – cut into thick slices
Method:
Heat a pot over a medium heat, add a splash of rapeseed oil then add the diced onion and 1 sliced garlic glove, slowly cook until soft. Then add the diced carrots and parsnip, season with salt and pepper and cook for 2 minutes. Add the mustard and stir through. Then add the chopped kale. Pour in the cream and stir through, transfer to a roasting dish and cover with tinfoil. Put into a preheated oven at 180 degrees and bake for 15 minutes, remove the tinfoil and bake for another 10 minutes or until the vegetables are soft. Remove from the oven and grate over copious amounts of parmesan cheese.
Heat a frying pan and rub a glove of garlic onto the stale bread slices, then fry until golden brown
Serve it up and enjoy…..
