 | | Directions |
- Preheat oven to 350° F.
- Peel and cube parsnips. In a pan of lightly salted boiling water, cooking until tender, drain.
- In a large bowl, combine milk, butter and cooked parsnips. Mash these ingredients, season to taste.
- Stir in cooked wild rice and cover bottom of prepared baking dish with 1/2 of parsnip mixture. Layer pears and sprinkle them with brown sugar and nutmeg. Add the rest of parsnip mixture.
- Crush cereal and combine with brown sugar, butter and fresh parsley. Sprinkle over top of baking dish. Bake for 40-45 minutes or until thoroughly heated.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 2 quart serving dish, grease inside of dish
Servings: 8
|  | | Ingredients | | | |
| - | | parsnips, peeled, cubed and cooked |
| - | | 1/4 cup low-fat milk |
| - | | 1 tablespoon butter or margarine |
| - | | salt and pepper to taste |
| - | | 1 1/2 cups wild rice, cooked |
| - | | 2 pears, peeled and sliced thin |
| - | | 2 tablespoons brown sugar, packed |
| - | | 1/4 teaspoon nutmeg - freshly ground |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons butter or margarine |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | 1/2 cup corn flakes or crispix cereal, crushed |
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