Cook parsnips mashed fine and strain. While still warm, add the butter and salt. Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture and mix well. Line a 9-inch pie pan with pastry and pour in the mixture. Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned. Recipe by: Dmg Posted to recipelu-digest Volume 01 Number 180 by "Diane Geary"
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|Serving Size: 1 Serving (1042g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 669 (25%)|
|Amt Per Serving||% DV|
|Total Fat 74.4g||99 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 2180.9mg||671 %|
|Sodium 889.3mg||31 %|
|Potassium 800mg||21 %|
|Total Carbohydrate 458.1g||135 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 457.5g|
|Protein 65.4g||93 %|
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Calories per serving: 2700
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