Parsnips with almonds
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 1/2 lb Fresh parsnips 1/4 ts Ground nutmeg
-- scraped and sliced 1/8 ts Pepper
1 Egg; lightly beaten 1/4 c Toasted almonds
3 tb Butter or margarine -- 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.
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