13 Mile Cook Book

Parsnip, Cheese and
Apple Flan
Eileen Turner
2 eggs, beaten
2 green apples
2 parsnips (medium), grated or finely
chopped
2 carrots, grated or finely chopped
¼ oz butter
1 tablespoon fresh chopped dill or 1 teaspoon
dried dill
salt and pepper
1 large onion, sliced into rings
6 slices cheese (thin)
chopped dill to garnish
Short crust pastry
2 cups self-raising flour
2/3 cups shortening (butter)
1 teaspoon lemon juice
¼ teaspoon salt
½ - 2/3 cup water
Rub butter into flour and salt. Add lemon juice
and water to make dough. Dough must not be too
dry. Roll out pastry to fit into dish and prick all
over with fork. Bake for 10 minutes in hot oven.
In covered saucepan gently cook apples until
tender.
In separate pan cook parsnips and carrots in
boiling water until tender, then drain and cool.
Mash together gradually, adding eggs with
wooden spoon, then stir in apples, butter and dill.
Turn into pastry case, smoothing top.
In frying pan sauté onion rings, and scatter on
top of egg mix. Arrange cheese slices on top
and sprinkle with dill. Bake 35-40 minutes in
moderate hot oven, until bubbly. Cool briefly and
serve with salad.
24