Ingredients
1 pound (500 g) parsnips, peeled 1/2 cup (125 ml) milk 1/2 cup (125 mL) flour for dredging Salt and freshly ground pepper 1 tsp (5 mL) curry powder 1/4 cup (50 mL) olive oilDescription
One Of Our Family Favorites, These Go Well With Any Kind Of Poultry Dish. Reheat On A Cookie Sheet For 10 Minutes In 350?F (180?C) Oven.
Liquor Control Board Of Ontario
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