PARSNIP BAKE

Thank you Vanessa!

8oz (250g) dried kidney beans, soaked or a 15oz (430gm) can drained
12oz (375g) parsnips scrubbed
1 tablespoon sunflower oil
8oz (250g) leek finely chopped
1 clove garlic crushed
2oz (50g) porridge oats
2 tblsps soya sauce
2tblsps tomato puree
2tblsp chopped fresh parsley
1 tsp caraway seeds
1 tsp allspice
salt and pepper

Drain beans and place in saucepan with plenty of fresh water, boil fast for 10 minutesthen simmer for 50 mins drain and set aside. Steam parsnips for 10-15 minutes drain and reserve liquid, mash till smooth. Fry leeks & garlic in oil until soft add beans, mix iun parsnips and other ingredients, add a little stock to moisten if needed.

Put in to a well greased 9" square tin or flan dish, bake at gas mark 4/350 degrees F or 180 degrees C for 30 - 40 minutes.