It’s been a long while since I’ve baked with parsnips – and October seems like the perfect time to get back to them. Parsnips are an easy substitution for carrots – I’ve always found their slight spiciness reminiscent of ginger.
Sadly, Gourmet magazine just closed up shop - while treasure hunting at the Georgetown Flea Market today, I picked up The Best of Gourmet 1996 which featured the flavors of England, Ireland and Scotland and is the source for the recipe that I slightly adapted.
View printable recipe
There’s really no reason not to grate your own fresh nutmeg…it makes all the difference.
ready for the oven…
I hope you’ll give parsnips a try – and if so, come back and tell me about it!
Join Julie over at A Mingling of Tastes for a blog event celebrating Gourmet Magazine!