Roasted Parsnip Bread Pudding Recipes

ROASTED-PARSNIP BREAD PUDDING

Steps:

• Preheat oven to 425.
• After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
• Let cool and reduce the oven temperature to 375.
• Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
• Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
• Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.

PARSNIP PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Clean the parsnips, cook, steam or microwave until they are soft.
• Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
• Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
• Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.