Parsnip Timbales - cooking recipe

Ingredients

1 lb. bag parsnips
2 large eggs
1/4 c. milk
1/4 c. fine fresh bread crumbs
1/8 tsp. salt
1 Tbsp. grated orange rind

Preparation

Pare the parsnips; leave whole and steam until tender.
Drain. Mash in a food processor or put through a food mill; there should be about 1 3/4 cups.
Beat eggs and milk until blended; stir in the bread crumbs, salt and orange rind; mix well with the parsnip. Turn into 4 (6 ounce) buttered custard cups.