700 g (1 1/2 lb) parsnips, peeled and sliced
2 eggs, separated
300 ml (1/2 pint) milk
75 g (3 oz) cheddar cheese, grated
salt and freshly ground pepper
2 eggs, separated
300 ml (1/2 pint) milk
75 g (3 oz) cheddar cheese, grated
salt and freshly ground pepper
method
1. Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain well. Puree with the egg yolks and milk and mix with 50 g (2 oz) cheese and seasoning.
2. Whisk the egg whites and fold them into the puree.
3. Grease a deep 1.7 litre (3 pint) ovenproof dish. Turn the pureed mixture into it and top with the remaining cheese. Bake in the oven at 180°C (350°F) mark 4 for about 30 minutes.
2. Whisk the egg whites and fold them into the puree.
3. Grease a deep 1.7 litre (3 pint) ovenproof dish. Turn the pureed mixture into it and top with the remaining cheese. Bake in the oven at 180°C (350°F) mark 4 for about 30 minutes.
serving amount
serves 4
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