Irish Baked Parsnips
Parsnips baked in butter, a drizzle of stock and a pinch of nutmeg.
2 1/2 pounds parsnips
3 tablespoons stock (any flavor desired)
Salt and pepper to taste
1/4 cup butter or bacon fat
- 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.
- Place parboiled parsnips in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake, uncovered, for 30 minutes on a low shelf in a preheated 350°F (175°C) oven.
Makes 6 to 8 servings.