| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Irish | Irish, Vegetables | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Parsnips |
| 2 | oz | Butter or bacon fat |
| 3 | tb | Stock |
| Salt and pepper | ||
| Pinch nutmeg |
INSTRUCTIONS
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:00 -0400 From: BobbieB1@aol.com
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