Parsnips With Almonds Recipe

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Parsnips With Almonds Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

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Parsnips With Almonds

 

Ingredients

1 1/2 lb fresh parsnips - scraped and sliced
1 egg, lightly beaten
3 tbsp butter or margarine
1/4 tsp ground nutmeg
1/8 tsp pepper
1/4 cup toasted almonds - slivered and blan, ched



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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