Parsnip Pie
A savory parsnip pie featuring thinly sliced parsnips, leeks, onions, and garlic layered with grated Parmesan cheese in a flaky crust. Topped with sliced tomatoes, this dish offers a rich, cheesy flavor with a hint of sweetness from the parsnips, perfect for a hearty vegetarian main or side dish.
Ingredients
Instructions
- Saute parsnips, leeks, onions, and garlic in olive oil over medium heat; do not allow this mixture to brown.
- You can mix a little butter with your olive oil if you like.
- Layer the mixture alternately with Parmesan cheese into the prepared pie crust.
- Sometimes, you can mix in some sautéed spinach as well.
- Season to taste.
- Bake at 350°F (175°C) for 45 minutes.
- Top with sliced tomatoes before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk to the sautéed vegetable mixture. If you're out of Parmesan, Pecorino or a nutty vegan cheese can be great substitutes. To enhance the flavor, mix in some sautéed spinach, which complements the sweetness of the parsnips beautifully. Remember to keep the sautéed vegetables tender without browning them for the best flavor.
Serving Suggestions
Serve the parsnip pie warm, topped with sliced tomatoes for a fresh contrast. It pairs beautifully with a simple spinach salad Parmesan for a light yet satisfying meal. For a heartier option, consider serving it alongside a bowl of roasted vegetable soup or a side of herb dressing for added flavor.
Storage & Reheating
Store leftover parsnip pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual slices for quicker reheating, but the oven helps maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Parsnip Pie contains roughly 402 calories, with 7g protein, 48g carbohydrates, and 21g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just cover it tightly and refrigerate. When you're ready to bake, take it out of the fridge and let it sit at room temperature for about 15 minutes before baking at 350°F (175°C) for optimal results.
What other vegetables can I add to the pie?
Feel free to get creative! Root vegetables like carrots or sweet potatoes work well. You could also include sautéed mushrooms or bell peppers for added flavor and texture. Just be mindful of the moisture content to avoid a soggy crust.
Is this recipe suitable for a vegetarian diet?
Yes, this parsnip pie is a fantastic vegetarian option! It features wholesome ingredients like parsnips, leeks, and Parmesan cheese, making it a delicious choice for those following a vegetarian lifestyle. For a vegan version, substitute the cheese with a plant-based alternative and ensure your pie crust is also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).