| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Canadian |
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Parsnips |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1/4 |
ts |
Dried savory |
| 1/2 |
c |
Dry breadcrumbs |
| 1/4 |
c |
Butter |
INSTRUCTIONS
Peel parsnips and cut into large pieces, about 2 1/2 inches long.
Cook in boiling salted water for 8 to 10 minutes or until almost
tender. Drain.
Beat together egg and milk. Add salt, pepper to taste, and savory to
breadcrumbs. Melt butter in heavy skillet. Dip each piece of
parsnip in egg mixture, then in crumbs. Cook in melted butter until
golden brown, turning often. Makes 6 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living Magazine
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 24, 1999
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