Parsnip-Orange Puff


Serves 6


  • 4 parsnips

  • 1 ½ c water

  • 2 tblsp butter

  • 1 level tsp salt

  • 1/8 tsp pepper

  • 1 tsp liquid honey

  • 1 tsp grated orange rind

  • 1 tbsp cornflour

  • 2 tbsp orange juice

  • 2 eggs, separated

  • 1 sweet orange

  • Sesame seeds


Peel parsnips, cut in half lengthways and remove the core, then cut into small cubes. Cook in a small amount of lightly salted boiling water until soft and tender. Dreain and mash well.

Add butter, salt and pepper, honey, orange rind, cornflour and orange juice.

Beat egg whites until stiff. Beat egg yolks then stir them gradually into the parsnip mixture. Gently fold in the beaten egg whites and turn into a slightly buttered casserole dish. Sprinkle lightly with sesame seeds. Bake uncovered at 180 o C for 30 – 35 minutes or until puffed up and golden.