Parsnip Pie


You’ll need a single pie crust set up. Use 1/2 whole wheat and butter instead of shortening.

Peel, cut up and steam as many parsnips as it takes to fill a pie place (6-8 approximately).  Mash well with 1/4 c tahini and from 2 T butter.  Fill a pie crust with this mix & decorate with almonds or sunflower seeds or pumpkin seeds.

BAKE at 350 degrees for 20 minutes.

from the 2009 FEDCO Seed Catalog

Parsnip Pie front
Parsnip Pie back

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