Mushroom Herb And Parsnip Pie Recipes

MUSHROOM, HERB AND PARSNIP PIE

Mushroom, Herb and Parsnip Pie image

This can be frozen once made just be sure not to grill. It will keep for upto 2 months and should be allowed to defrost to room temp before cooking for 40 mins at 180C

Provided by PinkCherryBlossom

Categories Savory Pies

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

850 g parsnips, chunked
500 g potatoes, chunked
2 carrots, sliced
1 large leek, sliced
2 tablespoons olive oil
75 g butter
1 onion, chopped
125 g closed cup mushrooms, halved
125 g shiitake mushrooms, halved
4 flat mushrooms, quartered
2 tablespoons plain flour
250 ml red wine
350 ml vegetable stock
1 tablespoon tomato puree
1 teaspoon ground cinnamon
2 bay leaves
2 sprigs fresh rosemary, leaves removed and chopped
4 tablespoons milk

Steps:

cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
About 8 mins into cooking steam the carrot and leeks over the potato pan.
Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes.
Sprinkle flour on mushrooms and toss to coat.
Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
Stir until sauce thickens and simmer for 15 minutes.
Heat grill to high.
Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
Add carrots and leeks to the mushroom mix and season.
Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.

Nutrition Facts : Calories 573.4, Fat 23.5, SaturatedFat 11.1, Cholesterol 42.2, Sodium 201.7, Carbohydrate 76.1, Fiber 15.8, Sugar 16.1, Protein 8.4

PARSNIP PIE (YES, IT IS A DESSERT!)

Parsnip Pie (Yes, It is a Dessert!) image

This pie may replace your old favorite Pumpkin Pie - Don't say Ugh until you try this. Even parsnip haters bow their head in reverence. Seriously try this pie it is very good

Provided by Bergy

Categories Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 baked 9-inch pie shell (bake about 10 min 425F oven or until lightly browned)
1 lb parsnip, peeled, sliced and cooked until tender (apprx 10 min)
1 cup 2% low-fat milk
1/4 cup liquid honey
2 eggs, lightly beaten
1/2 teaspoon grated orange rind
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon clove
1 1/2 tablespoons liquid honey

Steps:

Combine the parsnips with the milk and puree until very smooth.
Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
Spread the 1 1/2 tbsp of honey on top.
Garnish with whipped cream if you dare, and a dash of cinnamon.

Nutrition Facts : Calories 319.2, Fat 13, SaturatedFat 3.7, Cholesterol 65.2, Sodium 407.7, Carbohydrate 46.3, Fiber 4.5, Sugar 21.7, Protein 6.3

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