Parsnip Pumpkin Bake
Ingredients
Parsnip Pumpkin Bake
- 1 1/4 pounds parsnips
- 1 1/2 cups grated sugar pumpkin about 1/2 pound pumpkin flesh
- 3 tbsp unsalted butter
- 3 tbsp lightly packed brown sugar
- generous pinch nutmeg
- generous pinch cinnamon
- generous pinch ground ginger
- pinch salt
Topping
- 1/4 cup all purpose flour
- 1/4 cup finely chopped pecans
- 1/3 cup lightly packed brown sugar
- 3 tbsp chilled unsalted butter
Servings: people
Instructions
Parsnip Pumpkin Bake
- Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
Topping
- Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
Recipe Notes
Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.
Recipe Source: Â Compelled To Cook
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