|Plain flour||50 Gram|
|Caraway seeds||5 Milliliter|
|Dried egg powder||60 Milliliter|
|Dried breadcrumbs||30 Milliliter|
|Cheddar cheese||25 Gram, grated|
1. Peel and cut up the parsnips, place in a saucepan, cover with salted water and bring to the boil. Cover and cook until tender, about 20 minutes. Drain and mash well.
2. Melt the butter or margarine in a saucepan, add the flour and cook, stirring, for 2 minutes. Remove from the heat and blend in the milk. Bring to the boil, stirring, and cook for 2 minutes. Season with salt and pepper and add the caraway seeds and mashed parsnips.
3. Blend the dried egg and water to a smooth cream, then stir into the parsnip mixture. Turn into a greased 1.75 litre/3 pt/7 1/2 cup ovenproof dish. Mix the breadcrumbs and cheese together and sprinkle over the parsnips.
4. Bake in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for 30 minutes or until the topping is brown and the parsnip mixture has heated through. Serve hot with cold meats or mince.