---------- Recipe via Meal-Master (tm) v8.02
  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.