ingredients
serves 4
FLAN CASE
7 ounce packet whole wheat crackers or crispbread
about 3/8 cup butter or margarine
5/8 cup Cheddar cheese, grated
salt and pepper
FILLING
1 pound parsnips
2 eggs, beaten
5/8 cup Cheddar cheese, grated
pinch of grated nutmeg
2 large tomatoes, sliced
method
1. Put the crackers or crispbread into a plastic bag and use a rolling pin to crush them to fine, even-sized crumbs.
2. Melt the butter or margarine in a pan and stir in the crumbs, adding a little more fat if the mixture seems dry.
3. Stir well, add the grated Cheddar and seasoning to taste and remove the pan from the heat.
4. Grease a 8 inch flan tin and line it with the mixture.
5. Leave in a cool place to firm up.
6. Peel and chop the parsnips and cook them in boiling salted water for 15 to 20 minutes until tender.
7. Mash them to a puree and leave to cool slightly. Mix in the beaten egg, grated Cheddar, nutmeg and salt and pepper to taste, spoon the mixture into the flan case and arrange the sliced tomatoes on top.
8. Bake in a moderately hot oven (190°C, 375°F) for 20 to 30 minutes until the filling is cooked and the flan case crisp.
