1 lb parsnips
1 large egg
1/4 cup skim milk
1/2 cup fresh parsley, finely chopped
2 tbsps unsalted butter
1 pinch of ground nutmeg (or fresh grated)
1 pinch ground ginger
salt and pepper to taste
non-stick cooking spray
*Needs a pastry bag and piping nozzle
Clean and peel the parsnips, then split in half where they start to taper. Steam or boil until tender.
Force the parsnips through a ricer into a large mixing bowl or use the medium blade of a food processer to get the job done.
Add remaining ingredients to bowl and beat until well mixed.
Preheat oven to 375 and spray a cooking sheet with non-stick cooking spray.
Fill a pastry bag with the parsnip mixture and then pipe onto baking sheet into 3 inch diameter circles swirling up to form a peak(roughly 1/4 cup of mix per)
Bake for 25 minutes or until lightly browned.
Makes 4-5 at 2 WW points per serving.