Side Dishes > Vegetables > Baked Parsnips >
2 1/2 LBS parsnips
2 TBS butter or bacon fat
1 C beef stock
Salt & pepper to taste
Pinch of nutmeg
Peel parsnips; quarter and remove woody core. Parboil for fifteen minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat; bake for thirty minutes on a low shelf in a moderate oven. Note: Parsnips are typically baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.
DID YOU KNOW? Parsnips are a root vegetable related to the carrot.
Baked Parsnips are featured in the Recipes-on-a-Budget Cookbook.
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