| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Equal amounts parsnips and | ||
| preferrably yukon gold | ||
| potatoes peeled and cut | ||
| into large chunks | ||
| 1 | Head of garlic | |
| Olive oil | ||
| Salt, pepper dried thyme | ||
| parsley or whatever | ||
| other | ||
| herbs suit your fancy! |
INSTRUCTIONS
Rub parsnips and potatoes with seasonings, and roast until tender. At the same time, peel garlic, put in a piece of tin foil, and smother it with olive oil. Partially cover the garlic, and roast until soft. When done, squeeze out garlic and combine all ingredients (mashed, whipped, or however you like), and season further to taste. I also like the combination of parsnips and yukons in an au gratin dish: Grate p arsnips and potatoes into a bowl, season with salt and pepper. Layer the mixture in between alternating layers of shaved parmesan in an oiled glass baking dish. Finish off with a layer of parmesan, and dribble with oil. Bake until brown and crispy on top. Posted to FOODWINE Digest by Erin&Steve <saoeer@EARTHLINK.NET> on Dec 14, 1997
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 522
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 22.6mg
Potassium: 1549.6mg
Carbohydrates: 64.3g
Fiber: 8.1g
Sugar: 2.9g
Protein: 7.4g