Cook parsnips in boiling salted water 10 minutes or until tender. Drain well; mash. Add egg, butter, nutmeg and pepper; stir well. Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top evenly with toasted almonds. Bake at 325 F for 30 minutes. From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of Peterborough, NH. In _Americas Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 316. ISBN 0-8487-1009-6. Typed for you by Cathy Harned.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 235 (62%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 71.4mg||22 %|
|Sodium 40.6mg||1 %|
|Potassium 767.7mg||20 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 23.6g|
|Protein 6.9g||10 %|
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Calories per serving: 381
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