Broccoli and parsnip casserole.

Once again I participated in the Foodblogswap. This time I got to chose a recipe from Boor and Bart blog called Domaine Malpas., which is also the name of their small-scale residence in the Aveyron, southern France. Twice a week they have a “Table d’hôtes” at their residence, which means that their guests can sit down at “their” dining table,where Boor serves a 4-course meal. Since a lot of guests asked for the recipes of the delicious meals Boor serves, they decided to start a blog. It is a wonderful blog with a lot of great recipes, and I sure am gonna make a few more of them in the future. But for the Foodblogswap I chose this savoury casserole.

This vegetarian traybake makes a hearty meal using just one roasting dish. Roquefort is rich, creamy and sharp, tangy, salty in flavour , but if you do not like this strong aroma of this cheese, you can easily replace it by a milder one.
As it is spring, I added wild garlic to the dish, but since this plant is native to temperate regions of Europe, it is not widely available. But it can easily be replaced by a garlic clove.


  • 500 grams broccoli
  • 1 large parsnip
  • 100g hemp seeds
  • 50 g pine nuts
  • 20 grams of parmesan
  • 50 grams of Roquefort
  • 2 tbsp. chopped wild garlic
  • 1 tsp. dried tarragon
  • olive oil
  • Black pepper
  • Himalayan Salt


  • Preheat the oven to 180°C.
  • Wash the parsnip and cut into bite sized cubes.
  • Peel the broccoli stem and cut in bite-sized cubes.
  • Blanch the vegetable cubes for 2 minutes.
  • Divide the broccoli  into small florets.
  • Put the hemp seeds and pine nuts in a blender, together with 150 ml water. Blend until smooth.
  • Add wild garlic, tarragon and Roquefort to the blender and season with salt and pepper. Blend until smooth.
  • Grease a baking dish with olive oil and add the broccoli and parsnip. Cover with the sauce .
  • Grate the parmesan and put it on top of your dish.
  • Place in the oven for about 30 minutes.

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