2 1/2 pounds parsnips
2 ounces butter or bacon fat
3 tablespoons stock
Salt and pepper to taste
Pinch of nutmeg

Serves 6 to 8.

Preheat oven to 375 degrees F.

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)

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