Parsnip is a very old vegetable, almost a forgotten vegetable. Pastinaca sativa sub sativa is the full Latin name and it is part of the screen-flowered family. In Dutch also called pinksternakel or white root. It is about 20 cm tall and has a yellowish color, the root has a specific anise flavor. He is also delicious to make a soup but this time I made a cake of it.
The parsnip can be eaten either raw or stewed or cooked and is usually seen as a winter vegetable because the root does not have a frost he can be harvested until deep in winter (if you can come into the ground by frost of course). The parsnip can also be baked and slices of fried parsnips are similar to ordinary potato chips. From time to time, Parsnip added to the stew but, as I said, I baked a pie.
Lastly, the Parsnip also occurs in the Netherlands in the wild, you encounter him on dikes, floodplains and open spots in the dune.
What do you need: 1 little onion
250 grams of parsnip
100 grams of grated hard goat cheese
4 tablespoons of old cheese
1 dl water
100 grams of curry
6 slices of puff pastry
1 tablespoon of butter
1 tablespoon of olive oil
salt and pepper
Defrost puff pastry.
Preheat the oven to 180 degrees.
Peel the onion and rub him fine.
Peel the parsnip and cut into too large cubes.
Heat the oil in a frying pan and bake the icing glazed.
Add the water and the parsnips.
Let the vegetables stew in 10 minutes (add some water).
Stir the eggs in a large bowl with the curd.
Add the grated goat cheese and mix well.
Season with salt and pepper.
Lay the slices of puff pastry and roll them into a cloth, which allows you to coat the quiche shape or spring shape.
Fill the quiche shape with the lump of butter and cover with the puff pastry.
Prik with fork holes in the dough bottom.
Cut off any dough with a sharp knife.
Let the pasta mix a little and stir it through the mixture.
Pour this into the quiche form.
Sprinkle the filling with the grated old cheese.
Put the anchovies in a nice fan shape on top of the pasta. (I made this cake without)
Bake this hearty parsnip cake in about three quarters of cooked and golden brown.
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