Parsnips with almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh parsnips scraped and sliced |
| 1 | Egg; lightly beaten | |
| 3 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | 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.
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