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 teaspoon grated orange rind
• 1/2 teaspoon vanilla
• 1 9-inch prebaked pie shell
• 1/3 cup orange marmalade
• 2 tablespoons toasted sliced almonds

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

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