We planted our parsnips late this year; so when we went out and pulled up a bunch of them (during last week's deep-freeze, no less) we were surprised to find what a good size most of them were. They were also amazingly delicious - the freezing temperatures having done them nothing but good - and surprisingly tender considering how large they were. Success! This was a very simple treatment for them, but very well received. If you wanted them a little fancier, you could season them with a bit of finely grated nutmeg or orange zest before forming and baking the timbales.

6 servings
1 hour 45 minutes - 30 minutes prep time

1 kg (2 pounds) parsnips
3 tablespoons unsalted butter
3 tablespoons flour
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper

1 tablespoon unsalted butter

Peel and slice the parsnips, and put them in a pot with water to just cover. Bring to a boil and boil until tender, 5 or 10 minutes, until they can be easily pierced with a fork. Drain well and mash with the butter. Let cool until the flour and eggs can be beaten in without setting. Beat in the salt and pepper as well.

Preheat the oven to 375°F.

Use the last tablespoon of butter to butter a muffin tin generously. Divide the parsnips evenly between the muffin cups, and press them in. Bake for 1 hour 15 minutes to 1 hour and a half, until nicely browned around the edges. Let cool for a few minutes before removing them. They will be somewhat delicate, so lift them out carefully, with a thin, flexible lifter or a shallow spoon.

- Jennifer Sanders, Seasonal Ontario Food

For more inspiring, local recipes visit Jennifer Sanders' blog, Seasonal Ontario Food.