Old-fashioned baked and buttered parsnips with a kiss of nutmeg.
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.