| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Historical | Grains, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh parsnips scraped and sliced |
| 1 | Egg; lightly beaten | |
| 3 | tb | Butter or margarine |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Pepper |
| 1/4 | c | Toasted almonds slivered and blanched |
INSTRUCTIONS
Cook parsnips in boiling salted water 10 minutes or until tender. Drain well; mash. Add egg, butter, nutmeg and pepper; stir well. Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top evenly with toasted almonds. Bake at 325 F for 30 minutes. From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of Peterborough, NH. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 316. ISBN 0-8487-1009-6. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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