Rustic pie of stingrays

Peel the parsnips and cook whole in boiling salted water for about 20 minutes until they are tender.

Meanwhile Peel the onions or shallots and chop them finely.

Drain the parsnips, let cool then cut into thin slices.

You heat the oven to 200° c (thermostat 6).

Grease a mold of 20 cm in diameter and sprinkle with sugar.

Turn it upside down to remove excess sugar.

Melt the remaining butter in a frying pan, saucepan, onions or shallots over low heat until they become tender.

Line the bottom and the edge of the mould with the sliced parsnips.

Add salt and pepper, sprinkle with a little lemon juice and sprinkle grated cheese.

Fill the mould with successive layers of sliced parsnips adding every time salt, pepper, lemon juice and grated Parmesan.

Cover the mould with a piece of buttered parchment paper.

Bake and cook for thirty or forty minutes until the surface is golden.

To unmold the cake, gently move the blade of a knife between the wall of the mold and the cake, turn the whole thing on a hot dish and remove the mold.

Garnish with sprigs of parsley.

You can serve this rustic pie with tomato sauce.

the parsnip is a root, little known, with a vague nutty flavor and is especially delicious with stewed meat.