Title: PARSNIPS WITH ALMONDS
Categories: Grains, Side dish, Vegetables
Yield: 4 servings
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
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.
