---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PARSNIPS WITH ALMONDS
 Categories: Grains, Side dish, Vegetables
      Yield: 4 servings
 
  1 1/2 lb Fresh parsnips
           -- scraped and sliced
      1    Egg; lightly beaten
      3 tb Butter or margarine
    1/4 ts Ground nutmeg
    1/8 ts Pepper
    1/4 c  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 0-8487-1009-6.
  Typed for you by Cathy Harned.
 
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