Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooked parsnips |
| 1 cup | Milk |
| 2 \N | Eggs |
| 2 tablespoons | Butter |
| ½ teaspoon | Nutmeg |
| ¾ cup | Sugar |
| ¼ teaspoon | Salt |
Cook parsnips mashed fine and strain. While still warm, add the butter and salt. Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture and mix well. Line a 9-inch pie pan with pastry and pour in the mixture.
Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned.
Recipe by: Dmg
Posted to recipelu-digest Volume 01 Number 180 by "Diane Geary" <diane@...> on Oct 29, 1997