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Ingredients (serves 6)
2
½ pounds parsnips
3 tablespoons vegetable stock
Salt to taste
Pepper to taste
1/8 teaspoon ground nutmeg
2 tablespoons butter
Peel parsnips, quarter, and remove any woody
core. Place in a saucepan, cover with water; bring to a boil and
cook for 15 minutes. Remove from heat and drain well.
Preheat oven to 180°C (350°F).
Place parboiled parsnips in an ovenproof dish.
Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter
and bake, uncovered, for 30 minutes on low shelf. |