Recipe Archives->Vegetables->Parsnips Almonds

 
Parsnips With Almonds
Yield: 4 servings
 
1 1/2 lb fresh parsnips - scraped and sliced
1 egg; lightly beaten
3 Tbsp butter or margarine
1/4 tsp ground nutmeg
1/8 tsp pepper
1/4 cup 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.

Printable version: parsnips-almonds.txt.