Parsnips With Almonds

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh parsnips - - scraped and sliced
1		Egg - lightly beaten
3 tablespoons	45ml	Butter or margarine
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Pepper
1/4 cup	23g / 0.8oz	Toasted almonds - - slivered and blanc

Recipe Instructions

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

Source:
Emeril Lagasse

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