I have been having a little look round for parsnip recipes, as I have the grand total of 3 (yes - three!) in the garden (not the allotment) to lift - I just hope they're OK. Anyway, these two sounded interesting (if a little different).



Parsnips With Almonds



Ingredients
1 1/2 lb fresh parsnips - scraped and sliced

1 egg, lightly beaten

3 tbsp butter or margarine

1/4 tsp ground nutmeg1/8 tsp pepper

1/4 cup toasted almonds - slivered and blanched

Directions
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 topevenly with toasted almonds. Bake at 325 F for 30 minutes



Arpagyongy Kremleves (Cream Of Pearl Barley Soup)

Ingredients
1 lb bones - pork and/or veal

2 each carrots, peeled, sliced

1 parsnip, peeled, sliced

1/2 cup pearl barley, uncooked

3 tbsp butter, clarified

1 tbsp flour, all-purpose

1/3 cup milk, whole

salt

1/3 cup heavy cream

1 egg yolk



Directions
Cook bones and vegetables in 1 1/2 quarts water for about 2 hours.Keep skimming the broth to remove scum. Strain. Add enough water tobring the amount to 1 1/2 quarts again. Add barley to the broth andcook until it is soft.Make a roux with butter and flour. Cook the roux over low heat,stirring constantly, but do not let it become dark. This should be a light roux. Stir 1/3 cup cold water and 1/3 cup cold milk into theroux and whip until smooth. Pour into soup and simmer it for 10minutes.Puree the soup in a blender or through a sieve. Adjust the salt totaste. Mix cream with the egg yolk and put it in a soup tureen. Justbefore serving, pour hot creamed soup over the yolk and cream mixture.
Serves: 6



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