2 1/2 pounds parsnips
3 tablespoons stock (any flavor desired)
Salt and pepper to taste
Pinch nutmeg
1/4 cup butter or bacon fat
Peel parsnips, quarter, and remove any woody core. Place in a saucepan, cover with water; bring to a boil and cook for 15 minutes. Remove from heat and drain well.
Place parboiled parsnips in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake, uncovered, for 30 minutes on a low shelf in a 350*F (175*C) oven.
Serves 6 to 8.