Cook parsnips mashed fine and strain. While still warm, add the butter and salt.Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture and mix well. Line a 9-inch pie pan with pastry and pour in the mixture.
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Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned.
