Parsnip Pie Yes It Is A Dessert Recipes

PARSNIP PIE

Steps:

• Peel and cook parsnips (the amount required).
• Strain and mash well with a little butter.
• Place in a buttered pie dish and smooth down with a knife.
• While hot spread a knob of butter over and sprinkle with dried breadcrumbs.
• Put in a hot oven or under a grill until golden brown about 10 minutes,
• Serve meat and other vegetables. (Freezes well).

MUSHROOM, HERB AND PARSNIP PIE

Steps:

• cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
• About 8 mins into cooking steam the carrot and leeks over the potato pan.
• Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes.
• Sprinkle flour on mushrooms and toss to coat.
• Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
• Stir until sauce thickens and simmer for 15 minutes.
• Heat grill to high.
• Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
• Add carrots and leeks to the mushroom mix and season.
• Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.

PARSNIP TOPPED SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add flour; cook 1 minute, stirring constantly. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
• In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until bubbly.