Parsnip

Parsnip Puff

Posted by Carole Koch

1 pound parsnips, peeled and sliced 1/2-inch thick, about 3 cups*
3/4 cup thinly sliced carrots
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup soft bread crumbs
2 slightly beaten eggs

Cook parsnips, carrot and onion, covered, in a small amount of boiling water for 15 to 18 minutes or until very tender. Drain. Add butter, nutmeg, salt and pepper. Mash. Add breadcrumbs and eggs; mash or beat until smooth. Transfer to a lightly greased 1-quart casserole. Bake uncovered in a 375 degree F. oven for 35 to 40 minutes, or until a knife inserted near the center comes out clean.

* If your parsnips do not equal 3 cups, make up the difference with carrots.

Serves 4 to 6.

From “Better Homes and Gardens New Cook Book,” Meredith Publishing Company, Des Moines, Iowa, 1989.

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