Ingredients:

• 1/2 lb parsnips
• 1/2 lb carrots
• 1 onion
• 2 tomatoes, halved
• 2oz grated cheese
• Margarine

Method:

Boil the parsnips, carrots and onion gently using very little water.

Remove the parsnip cores when cooked and then mash all the vegetables with any water left in the pan.

Add 1 oz grated cheese.

Put half the mixture into a greased pie dish, cover with the tomato halves, add the rest of the vegetable mixture and sprinkle the top with the remaining cheese.

Dot the margarine and bake until lightly browned.

If you like the flavour celery salt makes an excellent seasoning for this dish.

This recipe originally appeared in the National Vegetable Society Bulletin