Carrot-Parsnip Slice Bake with Herby Yogurt

Carrot-Parsnip Slice Bake with Herby Yogurt 🥕🌿 This is a cozy, sliceable vegetable bake made from grated carrot, parsnip and potato, bound with Cheddar, oats and eggs, then baked until golden at the edges. It is sturdy enough for lunch boxes, lovely warm for brunch, and even better with a cool lemon-herb yogurt spoon on the side. Yield: 6 slices Time: about 1 hour 10 minutes, including resting Ingredients: - 300 g carrots, peeled and coarsely grated - 250 g parsnips, peeled and coarsely grated - 180 g potato, coarsely grated - 1 teaspoon fine sea salt, plus more to taste - 120 g mature Cheddar, grated - 65 g rolled oats or fresh breadcrumbs - 3 large eggs, lightly beaten - 1 garlic clove, finely grated - 1 teaspoon lemon zest - 2 tablespoons chopped parsley - 1 tablespoon chopped dill or chives - 2 tablespoons olive oil, divided - Black pepper Herby yogurt: - 180 g thick Greek yogurt - 1 tablespoon lemon juice - 1 tablespoon olive oil - 2 tablespoons chopped parsley, dill or chives - Pinch of salt - Black pepper Method: 1. Heat the oven to 190C / 375F. Line a loaf tin or small baking dish with parchment, leaving a little overhang so the bake can lift out cleanly. 2. Put the grated carrot, parsnip and potato in a bowl with 1 teaspoon salt. Toss well and leave for 10 minutes. Squeeze the mixture firmly in a clean tea towel or with your hands over the sink. Removing this moisture gives neater slices and a crisper top. 3. Return the squeezed roots to the bowl. Add Cheddar, oats or breadcrumbs, beaten eggs, garlic, lemon zest, parsley, dill, 1 tablespoon olive oil and plenty of black pepper. Mix until everything is evenly coated and the mixture clumps when pressed. 4. Spoon the mixture into the lined tin. Press it down firmly, especially into the corners, then smooth the top. Brush with the remaining olive oil. 5. Bake for 45-50 minutes, until the top is deeply golden, the edges are set, and the bake is beginning to pull away from the parchment. If the top colours too quickly, loosely cover with foil for the last 10 minutes. 6. Rest in the tin for 10-15 minutes before slicing. This pause matters: it lets the eggs and cheese settle so the slices hold together. 7. Mix the yogurt, lemon juice, olive oil, herbs, salt and pepper. Taste for brightness and add a little more lemon if needed. 8. Serve the bake warm in thick slices with the herby yogurt spooned beside it. Serving ideas: add a crisp salad, fried eggs, tomato relish, soup or roast chicken. 🥗 Storage: keep chilled for up to 3 days. Reheat slices uncovered in a hot oven or air fryer so the edges crisp again. Save this one for a practical vegetable bake that feels homely, golden and easy to use through the week. ✨