Rustic Parsnip Pie

Preparation:

Preparation: Peel the parsnips and cook them whole in boiling salted water for about twenty minutes until they are tender. meanwhile peel the onions or shallots and chop them. Drain the parsnips, let them cool then cut them into thin slices. Preheat the oven to 200 degrees (thermostat 6). Butter a 20 cm diameter mold and sprinkle it with sugar. Turn it upside down to remove the excess sugar. Melt the rest of the butter in a saucepan, sauté the onions or shallots over low heat until tender. Line the bottom and edge of the mold with the parsnip slices. Add salt and pepper, sprinkle with a little lemon juice and sprinkle with grated cheese. Fill the mold with successive layers of parsnip slices, adding salt, pepper, lemon juice and grated Parmesan each time. Cover the mold with a sheet of greased parchment paper. Place in the oven and cook for thirty or forty minutes until the surface is golden. To unmold the cake, gently pass the blade of a knife between the wall of the mold and the cake, turn everything upside down on a hot serving plate and remove the mould. Decorate with sprigs of parsley. You can serve this rustic cake with tomato sauce. the parsnip is a little-known root with a faint nutty flavor and is particularly delicious with stewed meat.