Parsnip Pie


6 to 7 parsnips, peeled and cut in 1-inch slices
2 eggs, beaten
1 cup milk
1/3 cup sugar
1/4 cup melted butter
1/4 cup ground almonds
1 teaspoon grated orange rind
1/2 teaspoon vanilla
1 9-inch prebaked pie shell
1/3 cup orange marmalade
2 tablespoons toasted sliced almonds


Heat the oven to 350 degrees F. In a large pan bring water to a boil, add parsnip pieces, and cook until easily pierced. Drain. Combine the parsnips with the next 7 ingredients. Pour into pie shell and bake until a knife blade comes out clean, about 30 to 40 minutes.

While the pie is still warm, spread with the marmalade (you may strain it if you want a more glazelike topping) and sprinkle with the sliced almonds.

Cooking & Recipes


Lucia Bastasch, Portland, Oregon

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