PARSNIP TART

This is a delicious, nutritious dessert alternative.

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.