RecipeVegetablesYield: 4 to 6 servingsCook time: 58 min
Parsnip Puff
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 401. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound parsnips, peeled and sliced 1/2 inch thick (about 3 cups)
- 1/4 cup thinly sliced carrot
- 1/4 cup chopped onion
- 2 tablespoons margarine or butter
- 1/4 teaspoon ground nutmeg
- 1/2 cup soft bread crumbs
- 2 slightly beaten eggs
Instructions
- Cook parsnips, carrot, and onion, covered, in a small amount of boiling water for 15 to 18 minutes or till very tender. Drain. Add margarine, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Mash with a potato masher or beat with an electric mixer on low speed. Add crumbs and eggs; mash or beat till smooth. Transfer to a lightly greased 1-quart casserole. Bake, uncovered, in a 375° oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
- Turnip Puff: Prepare as above, except substitute turnips, peeled and cut into 1/2-inch cubes, for the parsnips. Cook turnips, carrots, and onion in boiling water for 10 to 12 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative