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Parsnip Pie Recipe
|Rolled oats||1⁄4 Cup (4 tbs)|
|Chestnut/Soy flour||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs) (Approximately)|
|Parsnips||5 Large, peeled, sliced and steamed until tender|
|Sesame butter/Tahini, sesame paste||1 Tablespoon|
Serving size: Complete recipe
Calories 800 Calories from Fat 110
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 441.9 mg18.4%
Total Carbohydrates 160 g53.2%
Dietary Fiber 34.8 g139.2%
Sugars 28.7 g
Protein 19 g38.9%
Vitamin A 0.2% Vitamin C 141.7%
Calcium 35% Iron 47.6%
*Based on a 2000 Calorie diet
2. For the crust, mix together the oats, chestnut flour, whole wheat flour, and salt. Stir in enough water to make a moist but not sticky dough.
3. Pat the mixture into an oiled 9-inch pie plate to form a pie shell. Bake for 10 minutes.
4. Meanwhile, for the filling, mash the parsnips and stir in sesame butter and salt.
5. Fill crust and bake for 30 minutes.