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Breaded Parsnips

vegetables

1 pound parsnips
1 egg
2 tablespoons milk
1/2 teaspoon salt
freshly ground black pepper
1/4 teaspoon dried savory
1/2 cup dry breadcrumbs
1/4 cup butter

Peel parsnips and cut into large pieces, about 2 1/2 inches long. Cook in boiling salted water for 8 to 10 minutes or until almost tender. Drain. Beat together egg and milk. Add salt, pepper to taste, and savory to breadcrumbs. Melt butter in heavy skillet. Dip each piece of parsnip in egg mixture, then in crumbs. Cook in melted butter until golden brown, turning often.

Contributor: Canadian Living Magazine

Yield: 6 servings

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