Art Pottery, Politics and Food
Wednesday, October 29, 2003

As I promised in a previous post, a delicious and original autumn recipe involving turnips and parsnips for use as a side dish or as a vegetarian main course.

Parsnip, Potato and Turnip Pie
Preheat oven to 325

6 Baked Potatoes, cooled
1 large. Parsnip, peeled and grated
½ medium Turnip, grated
½ medium Onion, chopped fine
½ cup Sour Cream
¼ cup heavy Cream
1 large Egg
½ cup Mozzarella cheese, grated
1 Tsp Sea salt
¼ Tsp Black Pepper
½ Tsp Thyme

Halve potatoes lengthwise and scoop potato from skin. Put potato skins aside. Add grated turnip, parsnip and chopped onion to potatoes. Beat egg, sour cream and heavy cream and add to vegetable mixture with seasonings. Add cheese and blend.
Spray pie pan with non-stick spray. Cut potato skins in half lengthwise and line pie pan. Overlap potato skins.
Pour egg and vegetable mixture over skins. Top can be decorated with remaining skins if any.
Bake for 50 minutes or until edges are golden.

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