Parsnips with Almonds

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            FOOD FUNNY
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Thanks again to Anna Welander for this one:

The early bird may get the worm, but the second mouse gets
the cheese. - Steven Wright

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            TODAY'S RECIPE
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Root vegetables, especially those that favor cold climates, have
been staples of the British diet since prehistoric times. Almonds
are a more recent addition, but any nut such as hazelnuts or
walnuts could be substituted here.

Parsnips with Almonds

1-2 lbs (450-900 g) small parsnips, peeled and cut
into 1/2-inch (1 cm) rounds
3 Tbs (45 ml) butter
1/2 cup (125 ml) sliced almonds
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) brown sugar
1/4 tsp (1 ml) ground allspice
Salt and freshly ground pepper to taste

Boil the parsnips in salted water until almost tender, about 10
minutes. Drain. Heat the butter in a skillet over moderate heat
and saute the parsnips and almonds until lightly browned, about
10 minutes. Add the remaining ingredients and cook for 1 minute.
Serves 4 to 6.
Received on Wed Aug 30 08:40:30 2006