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.