Jansson’s parsnip temptation
Preheat the oven to 150C/130C Fan/Gas 2.
Tip the anchovies and garlic onto a board. Using the back of a knife, crush the two together to form a rough paste.
In an ovenproof baking dish layer the vegetables – parsnips, potatoes, white onion and then a little of the anchovy and garlic paste. Repeat the layers until done. Pour over the cream.
Bake for 45 minutes, or until the vegetables are tender and the top is golden-brown.
To roast garlic, simply place whole bulbs or cloves on a piece of kitchen foil. Drizzle over a little olive oil and wrap in the foil. Bake for 30-40 minutes in an oven preheated to 180C/160C Fan/Gas 4.