Vheese & Parsnip Bake

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"A recipe I have had for many years. I have made this a few times, but will be making this again during this winter period."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (210.5 g)
  • Calories 274.4
  • Total Fat - 13.1 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 244.4 mg
  • Sodium - 332.4 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 6.4 g
  • Sugars - 6.8 g
  • Protein - 14.9 g
  • Calcium - 209.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 21.3 mg
  • Thiamin - 0.2 mg

Step 1

Simmer the parsnips in salted boiling water for approx 5 minutes or until tender; then drain.

Step 2

Puree the parsnips with the egg, flour, seasonings to taste, shallots, butter & seasoning (to taste) in a food processor.

Step 3

Transfer the mix to a small greased, oven proof baking dish and top with the cheese.

Step 4

Bake uncovered at 180c (350F) for 15 minutes or until the cheese is melted and browned.

Tips & Variations


No special items needed.

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