Root Vegetable Pie with Parsnip Pastry

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

I have a particular fondness for root vegetables; during the chilly grey days of winter, I find their sweet earthy flavours very soothing.


For the Pastry

  • 375g (12oz) parsnips, chopped
  • 300g (10


To make the pastry, boil the parsnips until soft. Mash them thoroughly and leave to cool. Then sift the flour and baking powder into a bowl and season well. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the cold mashed parsnips until smooth. Wrap in clingfilm and refrigerate.

Blanch the sweetcorn, drain and set to one side. Slice the carrots