Parsnip Timbales

1. 1

   Pare the parsnips; leave whole and steam until tender.

2. 2

   Drain. Mash in a food processor or put through a food mill; there should be about 1 3/4 cups.

3. 3

   Beat eggs and milk until blended; stir in the bread crumbs, salt and orange rind; mix well with the parsnip. Turn into 4 (6 ounce) buttered custard cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.