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PARSNIP PUFF Recipe

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This recipe for PARSNIP PUFF is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1LB. PARSNIPS, PEELED AND SLICED 1/2 IN. THICK ABOUT 3 C.
3/4 C. THINLY SLICED CARROT (1 LARGE)
1/4 C. CHOPPED ONION
2 TBSP. BUTTER
1/2 TSP SALT
1/4 TSP. PEPPER
1/8 TBS. NUTMEG
1/3 C. SOFT BREAD CRUMBS
2 SLIGHTLY BEATEN EGGS
Directions:
Directions:
Lightly grease a 1 qt. casserole; set aside. Cook parsnips. carrots and onion, covered in a small amount of boiling water about 12 min. or till very tender; drain. Add butter, salt, pepper, and nutmeg to veg. Mash with a potato masher, or beat with electric mixer on low speed. Add bread crumbs and eggs, Mash or beat ntill smooth.
Transfer veg. mixture to the prepared casserol. Bake, uncovered, in 350 oven for 35 to 40 min.or untill knife inserted near the center comes out clean.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min prep. 35 min bake time

 

 

 

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