Adapted from Laura Llewellyn’s recipe

2 large Parsnips (about 1 lb.)
1 Onion or Shallot
2 Tbs. butter
2 tsp. dried thyme
¼ tsp salt
1 egg
¼ cup tahini
¼ cup milk
Juice of 1 lemon
1 pie crust
¼ cup chopped nuts

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.