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Ingredients
Ingredients: 60 g / 2 oz butter 2 cloves garlic, crushed 500 g / 1 l b. parsnip, washed and grated 350 g / 12 oz carrot, peeled and grated 300 ml / 10 fl oz creams ground black pepper to taste 1 ½ cups / 90 g / 3 oz fresh breadcrumbs 3 tablespoons Parmesan cheese, grated 1 teaspoon dried rosemary leaves 1 teaspoon dried parsley flakes

Instructions
Method: 1. Melt butter in a large fry pan. Cook garlic one minute. Add parsnip and carrot and cook over medium heat, stirring occasionally until almost cooked. 2. Season with rosemary, parsley and pepper. 3. Transfer to greased shallow ovenproof dish and pour over cream. Sprinkle with breadcrumbs and cheese and dot with butter. Bake in a preheated 200°C/400°F oven for 35 minutes or until browned. Serves 8