parsnip flan


The sweet-flavored parsnip has at various times been added to sweet dishes, especially in the Tudor period when sugar was expensive. This dish has a creamy taste and the consistency of lemon curd. In springtime, it was traditionally decorated with sugared primroses.


8 oz. short crust pastry

1 ½ lbs. parsnips, peeled and chopped.

2 tablespoons honey

1 teaspoon ground ginger

½ teaspoon mixed spice or can use pumpkin pie spice.

¼ teaspoon grated nutmeg

2 large egg yolks

Juice and grated rind of 1 large lemon


  1. Preheat oven to 400°F.
  2. Roll out the pastry and line an 8-inch pie plate with it. Trim the edges and put to one side.
  3. Boil the parsnips until soft. (Remove the woody center from old vegetables before cooking.) Drain well and mash to a soft pulp. Add the honey, spices, egg yolks, grated rind, and juice from the lemon. Mix well and spoon into the pastry.
  4. Cut the trimmings of pastry into thin strips and make a lattice pattern across the top of the pie.
  5. Bake in the pre-heated oven for 30-35 minutes until golden-brown.
  6. Allow the pie to cool before eating. Serve with cream.

Adapted from a recipe in "Farmhouse Cookery - Recipes from the Country Kitchen

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