Cooking Recipe Parsnips With Almonds
Recipe 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
Directions
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.