Parsnip Pie (or a Very Bad Idea)

This recipe had good intentions as it came from the Heart Foundations 1980's cookbook.
However, it was a palaver from start to finish.

The first step involved cooking brown rice to form a pie crust shell. I've used white rice to make a pie shell before with great success (and with egg, butter, salt and pepper). I think brown rice is better suited as a side dish than a crust.

The filling required peeling, cooking and pulverising parnips, combining them with stiffly beaten egg whites and mushrooms. The finished product was so bland it need to be eaten with tomato sauce. The only satisfying part of this recipe was throwing away the cookbook afterwards.