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.

From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of