...When you think back you will remember that it was love, but now it is gone. This is certainly a dish that the whole family will want to sink their teeth into. Parsnips are rich in vitamins and minerals and also act as a diuretic. They provide antioxidants which are used in natural medicine to treat kidney disease and reduce cellulite and obesity. The humble parsnip is also considered highly beneficial for people who suffer from anaemia. Use wholemeal flour and soya flour when making the pastry to bring out a rich nutty flavour to the whole ensemble.
For the low fat pastry
175g (6oz) whole wheat flour
Pinch of salt
6.5 ml (1 ½ tsp) baking powder
15ml (1tbsp) soya flour
6.5ml (1 ½ tbsp) sunflower oil
Skimmed milk for mixing
8 in (20 cm) flan tin
For the filling
10ml (2 tsp) olive oil
2 garlic cloves, peeled and crushed
450g (1 lb) onions sliced thinly
450g (1 lb) parsnips, peeled and sliced
10ml (2tsp) fresh rosemary
50g (2oz) Dairy free cheese
For the pastry:
Heat the oven to 400°F, 200°C, gas mark 6.
Sift the two flours into a bowl.
Add the salt and baking powder.
Pour in the sunflower oil and combine the ingredients to make a dough.
Allow to stand for fifteen minutes in a cool place.
Roll out the pastry and use it to line a flan ring. Prick the base several times with a fork and bake blind for 4 minutes.
Use the olive oil to sauté the onion and garlic for 4 minutes.
Add enough water to cover the onion and garlic and braise for around 8 minutes.
Place the parsnips in a steamer for 15 minutes until they are soft.
Mash them with rosemary, salt and pepper.
In the flan base layer the bottom with onion and garlic then cover with mashed parsnip.
Sprinkle the top with dairy free cheese.
Bake for 25 minutes and serve piping hot.