I tried out another Thanksgiving side dish recipe from November Living – this time it was Roasted-Parsnip Bread Pudding. To be honest, I did not expect to like this, but I went ahead because part of my Martha project is being open to new things. Bread pudding has never been a favorite of mine.
My first stumbling block was that the recipe called for brioche. I have no idea where you buy that, since I’ve never seen it in a store (grocery or bakery) in my area. Instead, I bought some challah, which I think is close enough.
You start by roasting your parsnips. Usually my store carries those honking big parsnips, but this time they only had small ones, like carrots. It required more peeling, but I think they may have been more tender. Then you roast the parsnips in the oven. Mine got a little brown, but didn’t burn. You slice up some leeks and cook those, adding wine and thyme. You mix the leeks, parsnips, bread, cream, eggs and Parmesan cheese together. It looked pretty goopy. I added more salt and pepper to it since I was worried about blandness.
I got it in the oven and baked it for about 40 minutes (I made half the recipe) then took the lid off and left it in the oven, with the oven off until Mr. MarthaAndMe made it home from work. It worked out perfectly. It was golden brown and kind of puffy.
And I really liked this! Surprise! I still can’t believe it. It’s really quite rich with all the cream and eggs. Mr. MarthaAndMe liked it too. I ate it for lunch the next day and it was good heated up in the microwave too. Thumbs up on this one!