Parsnip and Split-Pea Bake

The humble parsnip has never tasted so good.

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)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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