Peel parsnips and cut into large pieces, about 2 1/2 inches long. Cook in boiling salted water for 8 to 10 minutes or until almost tender. Drain. Beat together egg and milk. Add salt, pepper to taste, and savory to breadcrumbs. Melt butter in heavy skillet. Dip each piece of parsnip in egg mixture, then in crumbs. Cook in melted butter until golden brown, turning often. Makes 6 servings. Typed in MMFormat by firstname.lastname@example.org Source: Canadian Living Magazine Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 24, 1999
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 55.7mg||17 %|
|Sodium 108.8mg||4 %|
|Potassium 311.7mg||8 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 13.3g|
|Protein 2.8g||4 %|
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Calories per serving: 156
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