200 Sesame Crust Parsnips

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6 portions U.S.A. Imperial Metric
Parsnips 2 lb. 2 lb. 1 kilo
Salt To taste To taste To taste
Butter ¼ cup 2 oz. 60 grams
Ground cardamom ¼ tsp. ¼ tsp. ¼ tsp.
Sesame seeds 1 tbsp. 1 tbsp. 10 grams
Fresh white breadcrumbs ½ cup 2 oz. 60 grams


Method of Preparation

  1. Place sesame seeds on tray and put under grill to toast lightly.
  2. Scrub and peel parsnips—if old, remove hard center core (allow an extra ½ pound in recipe if cores are removed).
  3. Preheat oven to 400°F.
  4. Butter casserole.
  5. Mix crumbs and sesame seeds together.

Method of Cookery

  1. Boil parsnips in slightly salted water. When tender, pass through a sieve or purée in a blender.
  2. Add butter and ground cardamom. Add salt if necessary.
  3. Place in buttered casserole. Sprinkle with breadcrumbs and sesame seeds.
  4. Dot with thin slices of butter. Place in oven to brown top well, 20-23 minutes.
  5. Serve from casserole at table.