Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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 Nutrition


  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.
Most Helpful

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!

chia November 29, 2002

Thanksgiving I was looking for spice ideas for parsnips and found this. Forgot the green onions or chives. Made it and it was quite nice.

Ambervim November 22, 2012

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

Bergy May 04, 2010