Make This: Comforting Parsnip And Leek Bake

March 15, 2020

I’ve never really thought of doing anything with parsnips besides making roast parsnips (yum) but we recently had a bulkload after unintentionally stockpiling them from our Oddbox deliveries, so I wanted to try something that made them more of a ‘main event’. This parsnip, potato and leek bake is proper comfort food. Like grab a fork and slouch on the sofa food. And as it’s not laden in cheese or double cream, it doesn’t feel rich or too heavy, unlike a lot of creamy oven bakes.. It’s warming and filling, easy to throw together and pop in the oven, and the leftovers make for great packed lunches. It’s basically parsnips, leek and potatoes, with a mustard-y sauce, baked with a cheesy breadcrumb top, but you can throw in extra veg as you please — peas would be good, we put some cabbage in there to bulk it up a bit more — whatever you feel like really…


4-5 parsnips

3-4 potatoes

A leek

Tablespoon of honey-mustard

Tablespoon of honey

A dash of white white or white wine vinegar


Plain flour

Breadcrumbs (made by whizzing up bread in a blender)

Parmesan (or alternative cheese)


– Slice your leek and slowly sauté with a hunk of butter and some black pepper until they’re all mushed down and delicious. 

– Peel and dice your potatoes and parsnips into chunky pieces, and boil them until they start to go a little soft, then drain.In a mug, mix two tablespoons of plain flour with a dash of milk to make a paste, making sure to get out all of the lumps. Top up with milk and stir, then pour this mix over the leeks. Stir in a tablespoon of honey mustard and a tablespoon of butter, and a dash of white white or white white vinegar if you have some. On a low heat, the sauce will start to thicken. At this point, stir in the potatoes and parsnips (and any other veg you wanted) so everything is coated in the honey-mustard sauce. You want everything to be nicely coated and the sauce to be a little loose, so you might want to add a little more milk if it’s too gloopy or thick, then transfer the mixture into an oven dish. 

– We always keep breadcrumbs in the freezer after blitzing up old ends of bread, but if you don’t have any, just whizz up a couple of slices of bread in a blender. Mix your breadcrumbs with some grated cheese (parmesan ideally, but anything works really), a little salt and pepper, then spread over the top of the bake evenly, and pop in the oven.

– Bake at around 180-200 degrees, for 30-40 minutes, until it goes all crispy and golden on top.