Parsnips With Almonds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: 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
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 _Americas 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.
Source from luhu.jp
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 _Americas 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.
Source from luhu.jp