Recipe - Parsnips With Almonds

1 One half pound Fresh parsnips
scraped and cut or sliced up
1 Egg; lightly beaten
3 tablespoon Butter or margarine
One fourth teaspoon Ground nutmeg
1/8 teaspoon Pepper
One fourth 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.

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 0848710096.
Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini