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Breaded Parsnips




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 lb Parsnips
1 Egg
2 tb Rice Milk
1/2 ts Salt
Freshly ground black pepper
1/4 ts Dried savory
1/2 c Dry gf breadcrumbs
1/4 c Butter sub (ghee)

Recipe



Peel parsnips and cut into large pieces, about 2 1/2 inches long. Cook in boiling salted water for 8 to 10 minutes or until almost tender. Drain.

Beat together egg and milk. Add salt, pepper to taste, and savory to breadcrumbs. Melt butter in heavy skillet. Dip each piece of parsnip in egg mixture, then in crumbs. Cook in melted butter until golden brown, turning often. Makes 6 servings.