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Print this Recipe    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.

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