- 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.
|Prep Time: 20 minutes|
Cook Time: 45 minutes
Container: 2 quart serving dish, grease inside of dish
|-|| 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|