Return to listing

Parsnip and Stilton Tart

If you have leftover parsnips and Stilton at Christmas or the weekend, here is a great recipe to use them up.

 
 
 Parsnip and Stilton Tart

  Serves 4

Ingredients
 1 x 230g Saxby’s pastry flan case
 6 oz (175g) cooked parsnips
 6 oz (175 g) Stilton
 2 large eggs
 4 fl oz (100ml) double cream
 Salt and freshly milled black pepper
  Pre-heat the oven to gas mark 6, 400F, 200C.
Conversions
Need help with conversions?
Equipment

This recipe is from A Year in My Kitchen

Method

First of all beat the eggs, then use a little of the beaten egg to brush the surface of the flan case lightly.

Now prick the base with a fork in a few places and pop the flan case into the oven to pre-bake for 20 minutes.

Meanwhile chop up the parsnips fairly small into a bowl and crumble the Stilton into small pieces, then mix them in with the parsnips.

When the flan case is ready, arrange the parsnips and Stilton in it and season with pepper and just a little salt. Beat the eggs and cream together, season and pour the mixture over the parsnips and Stilton.

Bake in the centre of the oven for 35 minutes or so, until the top is browned and bubbling.

Leave it to cool a little, then serve with a salad and some chutney.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Christmas Cakes
19 Oct 2014 20:15
Coffee Break Hello
20 Oct 2014 04:07
Food and travel Christmas escape.
19 Oct 2014 13:03
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wigan
20 Oct 2014 04:48
Books video
18 Oct 2014 18:17
Equipment Griddle
20 Oct 2014 04:37
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com