Zurich Veal and Parsnip Pie

This unusual pic is topped with a lid, not of pastry, but of parsnips which gives it an unusual flavour. Serve with baked potatoes and creamed spinach.

3 oz. butter U lb. parsnips, peeled and cut into rounds

2 large onions, chopped

2 lb. stewing veal, cubed

2 teaspoons salt

2 teaspoon black pepper

1 teaspoon grated nutmeg

5 fl. oz. double cream

5 fl. oz. medium-dry sherry

Preheat the oven to fairly hot 400CF (Gas Mark 6, 200°C).

Using 1 ounce of the butter, generously grease an ovenproof baking dish. Line the bottom and sides of the dish with the largest parsnip rounds.

Reserve enough large parsnip rounds to make a lid for the pie. Place the remaining parsnip rounds, the onions, veal, salt, pepper and nutmeg in a large mixing bowl and stir well until they are thoroughly combined. Spoon the mixture into the baking dish.

In a small bowl, combine the cream and sherry. Pour the liquid over the meat mixture and lay the reserved parsnip rings over to form a lid. Dot the top of the pic with the remaining butter. Place the dish in the oven and bake for 1 hour.

Remove the dish from the oven and serve immediately.

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