Baked Parsnips Irish Style

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2 1/2 lb Parsnips 1 x Salt and pepper
2 oz Butter or bacon fat 1 x Pinch nutmeg
3 tb Stock
8 servings
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. (Generally parsnips are baked in the same oven as the
main meat dish, whose cooking temperature governs that of the parsnips.)
 
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