6 cooked parsnips medium-sized
2 cups of milk
8 soup spoons of wheat flour
1 medium-sized onion, finely chopped
2 soup spoons of butter or margarine
salt and black pepper to taste
6 cooked parsnips medium-sized
2 cups of milk
8 soup spoons of wheat flour
1 medium-sized onion, finely chopped
2 soup spoons of butter or margarine
salt and black pepper to taste
Remove the core from each parsnip and some pulp. Reserve
Use the cores for another recipe
Prepare the filling: melt the butter, add the wheat flour and mix well for a few minutes
Add cold milk and cook until thickened
Beat a little of the sauce with the reserved parsnip pulp
Add to the remaining filling and mix well
Stuff the parsnips, place in a refractory dish and bake until warm
Garnish with green scallions
Serves 6 people
Should leave about 1 cup of filling, which can be used for the parsnip soufflé alongside the reserved cores for another recipe.
