Nut-crusted parsnips

 

 Nut-crusted parsnips

6 parsnips
1T oil
3T margarine
2 cups vegetable broth
1/2 cup hazelnuts, chopped
4T breadcrumbs
salt
nutmeg

 

Peel and slice the parsnips. In a large pot heat the oil, add parsnips and let cook for 3 minutes.

 

Add broth and cook for 10 minutes. Drain.

Grease a small oven-proof form and put parsnip slices in it. Season with salt and nutmeg.

Mix nuts and breadcrumbs.

 

  Melt margarine in a small pot and blend with the nut-mixture.

Preheat oven to 375 degrees. Arrange nut-mix on top of the parsnips. Bake for 5 minutes. Serve.