Savory Parsnip “Babka.”
- 6 large Parsnips peeled and grated in a food processor on a medium size blade (or on a hand- grater)
- 6-7 extra large eggs room temperature
- 2 tablespoons canola or grapeseed oil
- Salt and freshly ground black pepper
- 11/4 cup fresh breadcrumbs or matzo meal
- 2 teaspoons fresh thyme leaves
- Preheat oven to 350 degrees F. Pour oil to a large and deep baking dish. twirl the oil around to coat the bottom and sides of the baking dish.rntut on the middle wrack of the oven for about 10-15 minutes.
- In a large bowl lightly beat the eggs with salt and pepper.rntold-in the parsnips.rntarefully get-out the hot baking dish, pour the parsnip and egg mixture.
- Smooth-out the top and return to the oven.rntake for about 1 hour or until puffed and golden.rntprinkle the top with thyme leaves.
- Serve hot or room temperature.
processor, eggs, grapeseed oil, salt, fresh breadcrumbs, thyme
Taken from food52.com/recipes/11835-savory-parsnip-babka (may not work)