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Parsnip Squares

Parsnip Squares

This light dish has a custard base. The peas, onions and parsnips are flavored with rosemary and savory, making this a tasty vegetarian dish.

Serve 6.


  • 16 oz parsnips
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno chili pepper, seeded, minced
  • 1 1/2 tsp minced rosemary
  • 1/2 tsp dry savory
  • 4 eggs
  • 1 1/2 c milk
  • 1 c shredded cheddar cheese
  • 1/2 tsp coarse salt
  • 1 c cooked rice
  • 1 c frozen peas


  1. Preheat the oven to 350 degrees F. Butter an 11 x 7 x 2 inch baking dish.
  2. Peel and slice the parsnips 1/3 inch thick. Cut the larger slices in halves or quarters.
  3. In a large skillet on a medium low setting, heat the olive oil. Saute the parsnips and onion in the oil for 5 minutes, or until beginning to brown.
  4. Add garlic and jalapeno pepper; saute another minute.
  5. Remove from heat, add rosemary and savory, stir, and set aside to cool a bit.
  6. In a large bowl, beat the eggs lightly. Add the milk, shredded cheese, and salt; beat lightly again.
  7. Add the rice, peas and skillet mixture to the egg/milk mixture; blend well. Pour into the prepared baking dish.
  8. Bake for 45 minutes, or until set up and rich golden color. Cool 5 minutes before cutting into squares and serving hot.

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