Contributed by (Recipe adapted from “Just Vegetable Recipes” at www.justvegetablerecipes.com)

Ingredients

1 1/2 lb fresh Parsnips, scraped and sliced
1 Egg, lightly beaten
3 Tbs Oil
1/4 tsp ground Nutmeg
1/8 tsp Pepper
1/4 C toasted Almonds, slivered and blanched

Instructions

Cook parsnips in boiling salted water 10 minutes or until tender. Drain well and mash. Add egg, oil, nutmeg and pepper and stir well. Spoon parsnip mixture into an ungreased 1 quart casserole. Sprinkle top evenly with toasted almonds. Bake at 325°F for 30 minutes.

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