| 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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