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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken. Ingredients:
1 1/4 lbs parsnips (you will need approx 1.2 lb after they are peeled and cored) |
1 -2 tablespoon milk |
1 tablespoon all-purpose flour |
2 tablespoons green onions, chopped or 2 tablespoons chopped chives |
freshly grated nutmeg |
1/2 tablespoon butter or 1/2 tablespoon margarine |
1 egg |
salt and pepper |
2 ounces grated fresh parmesan cheese (optional) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Clean the parsnips, cook, steam or microwave until they are soft.
3. Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
4. Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
5. Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.
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