|Milk||1⁄4 Cup (4 tbs)|
|Fine fresh bread crumbs||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Tablespoon|
Pare parsnips; leave whole.
Steam until tender; drain.
Mash in food processor or put through food mill (there should be about 1 3/4 cups).
Beat eggs and milk until blended; stir in crumbs, salt, and orange rind; mix well with parsnips.
Turn into 4 (6-ounce) buttered custard cups; place in pan of hot water that comes halfway up cups.
Bake in preheated 325 °F oven until knife inserted in center comes out clean, about 30 minutes.
With small spatula, loosen edges; turn out.
Garnish, if desired, with orange slices and parsley sprigs.
Serving size: Complete recipe
Calories 562 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 428.6 mg142.9%
Sodium 527.3 mg22%
Total Carbohydrates 95 g31.6%
Dietary Fiber 24.1 g96.4%
Sugars 26 g
Protein 21 g41.9%
Vitamin A 12.2% Vitamin C 162.5%
Calcium 32.1% Iron 28.1%
*Based on a 2000 Calorie diet