900g parsnips thinly sliced
225g Gruyère grated
2tbs soft brown sugar
Salt and freshly ground black pepper
1.25kg tomatoes thinly sliced
600ml double cream
Preheat the oven to 190°C/375°F/Gas mark 5. Bring a large pan of water to the boil. Put the parsnip slices in and bring back to the boil. Boil for three minutes drain and refresh.
Mix the breadcrumbs and grated Gruyère together.
In a deep baking dish layer the ingredients and season to 2.5cm above the top edge of the dish. Layer in the order: parsnips tomatoes breadcrumb mixture. Pour the cream over the top.
Bake until the parsnips are completely soft and the tomatoes are disintegrating.