1 lb. Red Dog Farm Parsnips
1 Onion or Shallot or Leek
2 Tbs. butter
2 tsp. dried Red Dog Farm thyme
¼ tsp salt
1 egg
¼ cup tahini
¼ cup milk
Juice of 1 lemon
1 pie crust
¼ cup chopped nuts
1/4 cup minced Red Dog Farm Chives

Steam the parsnip until tender. Sauté the onion or shallot and thyme and salt in the butter. Set aside. Puree the steamed parsnips with the egg, tahini, milk and lemon. Add in the onions and mix well. Pour into the prepared pie crust. Top with chopped nuts. Bake at 350 degrees for one hour. Garnish with chives and serve.