On the festive table // Birthday

Bread pudding with parsnips

  • parsnips, peeled and chopped - 450 Gram
  • olive oil - - To taste
  • salt and pepper - - To taste
  • unsalted butter, plus 3 tablespoons melted butter - 2 St..spoon
  • large leeks, only the white and pale green parts, thinly sliced ​​- 2 pieces
  • dry white wine - 1/3 cup chopped fresh
  • thyme - 2 tbsp.
  • spoon heavy cream - 2 cups
  • large eggs - 5 pcs
  • finely grated Parmesan cheese - 1 cup
  • loaf of bread without crust, cut into cubes - 1 Each

Instructions Preheat oven to 215 degrees.Drizzle with olive oil parsnips, season with salt and pepper.Share on baking sheet.Bake, shaking from time to time, until the parsnips will not get a caramel color and does not become soft and, 23-25 ​​minutes.Allow to cool.Reduce heat to 190 degrees.Heat 2 tablespoons of butter over medium heat in a skillet.Add leeks and cook, stirring, until softened, about 5 minutes.Remove from heat, add the wine and bring to the plate.Simmer until the liquid is reduced, 1 minute.Add the thyme and remove from heat.Add

roasted parsnips.Whisk together the melted butter, cream, eggs and 3/4 cup Parmesan cheese in a large bowl.Season with salt and pepper.Add parsnips and onion mixture, then the bread.The mixture can be stored in the refrigerator overnight.Oil the baking tin.Pour the mixture into the mold.Cover with foil and bake until golden brown, 50 minutes.Remove foil, showering the remaining cup of cheese and bake for 10 minutes.Allow to cool for 5 minutes before serving.

Servings: 6-8