Baked Parsnips Irish Style
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
parsnips
|
|
| 2 | ounces |
butter
or bacon fat |
|
| 3 | tablespoons |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
parsnips
|
|
| 57.8 | ml/g |
butter
or bacon fat |
|
| 45 | ml |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.
