Contributed by adapted from the Harrowsmith Cookbook, Volume One

Ingredients

1-2 parsnips (more if small)
1 apple, diced
2 tbsp olive oil
2 tsp sugar
1 egg
1 cup fine bread crumbs
1 tbsp butter
1 tsp salt
1/8 tsp pepper

Instructions

Cook parsnip and peel. Mash with an electric mixer. Add apple, oil, salt, pepper, egg, and half the bread crumbs. Mix well. Pour into a greased casserole dish and top with remaining bread crumbs tossed with melted butter. Cool, cover and refrigerate. Remove from refrigerator one hour before dinner and heat at 350 degrees F for 30 minutes. Serves six.

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