How to cook Parsnip pie recipe
Parsnip pie recipe Ingredients
• 1 single 9-inch Whole Wheat Pie Crust
• 2 lbs parsnips
• 2 leeks
• 1 tbsp olive oil
• 8 cloves garlic, minced
• 2 tbsp yellow or white miso
• 1/4 tsp nutmeg
• 1 egg
• Dash of cayenne pepper or to taste
• 1/2 cup grated soy cheese (cheddar flavor) or dairy cheddar cheese
1. Prepare the pie crust.
2. Scrub the parsnips and slice them, discarding the stems and ends.
Steam or pressure-cook them until they are tender enough to mash easily
(15 - 20 minutes for steaming; in the pressure cooker, raise the heat
until the regulator jiggles, then cool off the cooker). Drain the
cooked parsnips and place them in a large bowl. Mash them with a potato
masher.
3. Cut the root end off the leeks and slit them lengthwise. Wash the
leeks under running water, rinsing out any sand or dirt. Chop the
leeks, using only the tender green part and the white part. (Save
the dark green part for soup stock.)
4. Heat the oil in a skillet. Add the leeks and the garlic and saute
for about 10 minutes or until the leeks are tender.
5. Add the sauteed leek mixture to the mashed parsnips. Add the miso,
nutmeg, egg, and cayenne pepper. Mix well.
7. Fill the pie crust with the parsnip mixture. Top it with the soy
cheese.
8. Bake at 350F for 1 hour, or until the filling is firm and the crust
is brown.
Your Parsnip pie recipe is ready now
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