- 1-1/2 pounds parsnips, peeled and julienned
- 1/4 cup butter
- 1/4 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender. Yield: 4 servings.
Originally published as Baked Parsnip in Country October/November 2004, p49
Reviews for Baked Parsnips(2)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review