175 g/6 oz/1 1/2 cups wholemeal flour Salt and freshly ground black pepper 75 g/3 oz/1/2 cup butter or margarine
5 ml/1 tsp ground cumin 450 g/1 lb parsnips, sliced 300 ml/1/2 pt/1/2 cup s single (light) cream 30 ml/1/2 tbsp curry paste 50 g/2 oz/1/2 cup chopped mixed nuts
3 eggs, beaten 45 ml/1/2 tbsp plain yoghurt 50 g/2 oz/1/2 cup flaked almonds
Mix the flour with a pinch of salt in a bowl. Rub in the fat, then stir in the cumin.
Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface, then roll out and use to line a 23 cm/9 in flan tin (pie pan).
Fill with crumpled foil, then bake in a preheated oven at 200°C/400HF/gas mark 6 for 10 minutes.
Remove th foil and cook for a further 5 minutes to dry out. Meanwhile, cook the parsnips in boiling, salted water until tender.
Drain and puree in a food processor or blender with the cream and curry paste. Stir in the chopped nuts and season with salt and pepper.
Beat the eggs and yoghurt together and blend in briefly. Turn the mixture into the baked flan case (pie shell) and sprinkle with the almonds.
Bake in a preheated oven for about 20 minutes until golden and set.
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