Ingredients
450g (1 lb) parsnips, cooked and drained
40ml (8 teasp) oil
1 onion, chopped
30ml (2 tablesp) chopped fresh coriander
2 small eggs, beaten
45ml (3 tablesp) double cream
Salt and pepper
275g (10 oz) open cup mushrooms, sliced
5ml (1 teasp) cumin seeds
Margarine
8 slices brown bread, crusts removed
Method
Blend the cooked parsnips in a food processor until smooth. Heat 10ml (2 teasp) of the oil and brown the onion quickly. Turn into the processor with the parsnips, coriander, eggs, cream and seasoning and blend until fairly smooth.
Heat the remaining oil and cook the mushrooms and cumin seeds over a high heat for 5 minutes so that all moisture evaporates. Spread the margarine over the bread and cut each slice into two triangles.
Oil four 300ml (½ pt) ovenproof dishes lightly. Line each dish with four triangles of bread. Spoon in some of the parsnip mixture, then some mushrooms. Repeat with two more layers finishing with mushrooms on top. Bake in a pre-heated oven 190º C, 375º F, Gas mark 5 for about 30 minutes.