Old-fashioned baked parsnips with a hint
of nutmeg.
Baked Parsnips
- 2 1/2 pounds parsnips
3 tablespoons vegetable or chicken stock
Salt to taste
Pepper to taste
1/8 teaspoon ground nutmeg
2 tablespoons butter
- Peel parsnips, quarter, and remove any
woody core. Place in a saucepan, cover with water; bring to a
boil and cook for 15 minutes. Remove from heat and drain well.
- Preheat oven to 350°F (175°C).
- Place parboiled parsnips in an ovenproof
dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot
with butter and bake, uncovered, for 30 minutes on low shelf.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
loading
|
