PARSNIP TART

This is a de­li­cious, nu­tri­tious dessert al­ter­na­tive.

NZ Lifestyle Block - - Plants With A Purpose -

PAS­TRY

■ 2 cups flour

■ 120g soft but­ter

■ 1 tsp bak­ing pow­der

■ a lit­tle wa­ter

■ pinch of salt

Sift the flour, salt and bak­ing pow­der into a bowl, rub in the but­ter, then mix to a soft dough with a lit­tle cold wa­ter. Press the dough evenly into a greased pie dish and trim to the top of the rim with a knife. Chill while you pre­pare the fill­ing.

FILL­ING

3 good-sized parsnips

2 eggs

2 tbsp honey or golden syrup

■ 1 tsp each of gin­ger, cin­na­mon

and nut­meg

Peel and chop the parsnips, then sim­mer in salted wa­ter for 20-30 min­utes un­til cooked. Drain and mash - you should end up with about 3 cups of mash. Add the honey, eggs and spices and beat to­gether un­til smooth. Fill the pie case with the fill­ing and smooth to the edges. Bake in the oven at 220°C for 10 min­utes, then turn down to 160°C and bake for a fur­ther 20 min­utes. Re­move from the oven and al­low to cool. Serve warm or cold with cream, ice cream or yo­gurt.

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