It is still a great meal as you will find if you try it.
Burgers and Parsnips cook nicely in the oven. The veggies can be done in there too if there is room. Steamer or pan works equally well.
Add on plenty of vegetables plus gravy to get a great and very filling meal.
Preparation time: 45 minutes
- 8 50g/2oz Burgers
- 500g/1lb frozen Parsnips
- 12 small frozen Yorkshire Puddings
- 125g/4oz frozen Peas
- 125g/4oz froze Green Beans
- 125g/4oz frozen Brussels Sprouts
- Granules or packet to make 275ml/½ of Gravy
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Lightly oil a roasting tin then layer the burgers into it. Only a small amount of oil is needed. It prevents the burgers from sticking to the tray as they begin to cook.
- If the roasting tin is large enough to take the parsnips too then arrange them around the burgers, Best results this way because the burgers will produce some fat that will help the parsnips to cook and will add flavour too.
- If the parsnips won’t fit in the tin with the burgers then put them into a separate one with around 1tsp oil. Mix around so that they are evenly coated with the oil. Whichever approach is used, the target is around 500g/1lb of parsnips.
- Put the vegetables into an ovenproof dish that has a lid. Add a tablespoon or two of water. Put the lid on the bowl.
- Time to put things into the oven. The veggies go at the bottom to cook more slowly. If you have tins for the burgers and the parsnips then set the parsnips onto the higher shelf with the burgers below them. If only one then place on the top shelf.
- Cook for 30 or so minutes. The exact time varies according to your oven. You can turn the burgers and the parsnips half way through if you want but I rarely bother.
- About 5 minutes before things in the oven are cooked is the time to cook the yorkshire puddings. Just find some space near the top of the oven where you can get 12. I just put them on the shelf around the tin to cook them through.
- Make up the gravy. Follow the instructions to make around 275ml/½pint then stand over the oven to thicken and keep warm.
- Take the burgers and the parsnips from the oven using a thick glove to avoid burns. Serve 2 burgers onto each of 4 plates then divide the parsnips between the plates.
- Very carefully drain the vegetables because boiling water hurts. Spoon portions onto each of the plates being sure to leave space at the edge.
- Carefully take the yorkshire puddings from the oven and place 3 of them onto each plate.
- Pour on around 150ml/½pint of the gravy then serve immediately. Add salt and pepper to taste at the table.
Lazy cooking perhaps with an overuse of frozen foods. The point is that I write about what I eat and those are what I use. Many people do as well because of constraints on their time.