Parsnip Pie

• 6 to 7 parsnips, peeled and cut in 1-inch slices
• 2 eggs, beaten
• 1 cup milk
• 1/3 cup sugar
• 1/4 cup melted butter
• 1/4 cup ground almonds
• 1 tsp grated orange rind
• 1/2 tsp vanilla
• 1 9-inch prebaked pie shell
• 1/3 cup orange marmalade
• 2 Tbsp toasted sliced almonds

Heat oven to 350 degrees F. In large pan bring water to boil, add parsnip pieces, and cook until easily pierced. Drain. Combine the parsnips with the next 7 ingredients, mash well. Pour into pie shell and bake until a knife blade comes out clean, about 30 to 40 minutes.

While pie is still warm, spread with marmalade (you may strain it if you want a more glazelike topping) and sprinkle with the sliced almonds.