"I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken."
1 1/4 lbs
( you will need approx 1.2 lb after they are peeled and cored)
1 -2 tablespoon
2 tablespoons green onions, chopped or 2 tablespoons
freshly grated nutmeg
1/2 tablespoon butter or 1/2 tablespoon
salt and pepper
grated fresh parmesan cheese
Preheat the oven to 350 degrees F.
Clean the parsnips, cook, steam or microwave until they are soft.
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.
Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
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.