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Parsnip Bake

21st.Century.Chef's picture
Ingredients
  Parsnips 675 Gram
  Butter/Margarine 50 Gram
  Plain flour 50 Gram
  Milk 275 Milliliter
  Caraway seeds 5 Milliliter
  Dried egg powder 60 Milliliter
  Water 120 Milliliter
  Dried breadcrumbs 30 Milliliter
  Cheddar cheese 25 Gram, grated
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Parsnip
Cook Time: 
30 Minutes

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