Parsnip and Lemon Pudding

I couldn't resist trying out this recipe, it was the word 'parsnips' in the list of ingredients, which drew me in.  

Lemon Pie

1/4 lb flour
2 oz lard
2 or 3 parsnips
2 lemons
1 gill milk
honey
sugar
2 egg yolks

Make pastry in the usual way and line the base of a tart dish.    
Peel the parsnips and slice them thinly.  Gently cook them in the milk until very soft, you may have to add more milk part way through.    Pound them into a paste and add some honey and a large spoonful of honey, beat well.   Add the egg yolks and beat, then beat in the grated rind of the lemons and the juice.  Put into the dish and bake in a fairly hot oven until set - 20/30 minutes at about 200 degrees C.


Sounded nice and easy, and it was easy to make and bake.

The resulting tart resembled nothing more than the base for a lemon meringue pie, in fact I was tempted to whip up some meringue and pop it back in to bake.    I resisted doing that because then it wouldn't have been as close to authentic as I could make it.

So, the taste test.   It was very lemony, slightly soft, but delicious.   I served it with a spoonful of Greek yogurt and the combination worked well.

It was an interesting experiment but I think that it would have been a lot better with potatoes, rather than parsnips, I may try it some time.  

This was the Potato Pudding-Pie which I baked a few weeks ago - that one got 10/10.  The lemon and parsnip tart is awarded a 7/10.  

A week or two ago I made a carrot pudding, when I remember which book the recipe is in, I'll post about it.   That was definitely an 8/10.  

I have enjoyed this exploration of the ways in which vegetables were used in sweet dishes, with the exception of that totally disgusting cauliflower pudding, which really was the stuff of nightmares whereas the pies and cheesecakes made with ordinary white potatoes have been the most popular with my family.  




(ps For Poppy and Miles ~ I really like the wall lights you have chosen. xx)