From CarrieEm@aol.com Thu Aug  9 17:14:55 2001
Date: 9 Aug 2001 04:04:21 GMT
From: CarrieEm@aol.com
Newsgroups: rec.food.recipes
Subject: Vegetable Dishes featuring Nuts (2) Collection
Followup-To: rec.food.cooking, rec.food.recipes

Parsnips With Almonds
Zucchini in Pecan Brown Butter

Parsnips With Almonds

Yield: 4 servings

1 1/2 lb fresh parsnips - scraped and sliced
1 egg; lightly beaten
3 Tbsp butter or margarine
1/4 tsp ground nutmeg
1/8 tsp pepper
1/4 cup toasted almonds - slivered and blanched

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 top
evenly with toasted almonds. Bake at 325 F for 30 minutes.




Zucchini in Pecan Brown Butter

2 tablespoons unsalted butter
1/4 cup pecans (1 oz), coarsely chopped
1 lb zucchini, cut into 1/4-inch-thick matchsticks
1/2 cup Parmesan curls (shaved with a vegetable peeler from a piece 
ofparmesan)

Melt butter in a large heavy skillet over moderate heat, then cook 
pecans,stirring, until golden brown and butter is browned.  Add zucchini with 
salt and pepper to taste and cook, stirringfrequently, until just tender, 
about 10 minutes.  Serve zucchini topped with Parmesan curls.
Makes 4 (first course or side dish) servings.


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