Parsnip Pudding

Pets'R'us's Note:

I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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.

Reviews

[chia]

this was very tasty, a nice change from mashed potatoes. i used half & half instead of milk. i grated parmesano reggiano on top, and dotted with butter, delicious!

[Bergy]

Great way to serve parsnips. I love them but get tired of just roasting them. I didn't use the parmesan but next time I will try it. - recipe was excellent without it though. The nutmeg gives added zip to the parsnips. I cut the recipe in half with no problems. Thanks PetsRus for another way to serve parsnips - 3 May 2010 Made again and topped with Parmesan cheese MMmmm wonderful It will be a regular

[ChrisK9]

I mixed in carrot pulp (discard from my juicer) at the caserole stage and it made a delicious side.