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Author Notes: This recipe I got from my friend Irina. She told me that her mother used to make it for Passover with sugar, vanilla and lemon zest for dessert.
Then we both (Irina in New York, I in Los Angeles) tried a savory version instead of Potato Babka.
It came out a lot tastier. The parsnips, when baked have an amazing taste and aroma. It perfumes’ the whole house, and doesn’t need any additional seasonings. I just sprinkle the thyme leaves as a garnish.
- • 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
- • 1¼ 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. Swirl the oil around to coat the bottom and sides of the baking dish. Put on the middle wrack of the oven for about 10-15 minutes.
- In a large bowl lightly beat the eggs with salt and pepper. Fold-in the parsnips. Carefully get-out the hot baking dish, pour the parsnip and egg mixture.
- Smooth-out the top and return to the oven. Bake for about 1 hour or until puffed and golden. Sprinkle the top with thyme leaves.
- Serve hot or room temperature.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
The Key to Okonomiyaki
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