Cookery for every household

The parsnip resembles the carrot in appearance, although it is much lighter in colour. It has a distinct taste of its own, which is by no means liked by everyone, but it is a wholesome and nourishing vegetable and is fairly rich in both starch and sugar. Parsnips are not supposed to be in perfection until they have had a good touch of frost, and then they must be well cooked to make their somewhat woody fibre digestible. They are usually served as an accompaniment to salt fish or salt meat, but they are also good as a flavouring vegetable, in stews and in soups. Besides the recipes given below, parsnips can be cooked according to any of the recipes given for cooking carrots. 526. Parsnips, To Boil To Prepare the Parsnips. — Wash and scrape the parsnips from the thick end downwards until all the brown outside is removed. If old, it may be necessary to peel them thinly. Cut off the tops and throw them into cold water as they are prepared, to prevent discoloration. Then cut them in halves or quarters according to size. To Boil the Parsnips. — Have ready on the fire a saucepan of boiling water slightly salted, throw in the prepared parsnips, bring to boiling-point and cook slowly until the roots are tender. Then drain. Or, if the parsnips are being served as a garnish for boiled meat, they may be boiled or steamed along with the meat. Time to cook, § to 1 hour. 527. Parsnips & la Maitre d’Hotel (Panais a la Maitre d’Hotel) 2 or 3 parsnips. 1 oz. butter. 1 tea-sp. lemon juice. 1 dessert-sp. chopped parsley. Salt, pepper. Prepare and cook the parsnips as in last recipe, and drain them thoroughly. Melt the butter in the saucepan, return the parsnips to it, sprinkle them with the parsley, lemon juice, and seasoning, and toss all over the fire for a few minutes. Serve very hot. Sufficient for 3 or 4 persons. 528. Mashed Parsnips Prepare and cook some parsnips as in Recipe 526, or take the remains of cold cooked parsnips, mash them until free from lumps or put them through a vegetable presser. Reheat this puree in a saucepan, adding to it a little butter, or some milk or cream. Season with white pepper and salt, and make all thoroughly hot. Serve piled up neatly in a hot vegetable dish. Note. — A little tomato ketchup or grated cheese may be added to the mixture if liked, or some cooked turnips may be mixed with the parsnips. 529. Scalloped Parsnips (Panais au Gratin) 2 or 3 cooked parsnips. 1 table-sp. chopped onion. | pt. good white sauce. 2 table-sps. bread-crumbs. Seasoning. Cut the parsnips into small cubes or in thin slices. Grease a fireproof baking dish and put into it a layer of white sauce. Arrange on the top a layer of the prepared parsnips, sprinkling them with a little chopped onion, pepper and salt. Repeat these layers until the sauce and parsnips are used up, making the last layer sauce. Coat the surface with the bread-crumbs, put a few small pieces of butter on the top and brown in a quick oven. Note. — The onion may be omitted, and a little grated cheese or anchovy essence may be mixed with the sauce. Sufficient for 4 or 5 persons. 530. Parsnip Balls (Croquettes de Panais) 1 breakfast-cupful cooked parsnips. 2 oz. grated cheese. 1 yolk of egg. A small piece of butter. Seasoning. A little flour. Egg and bread-crumbs.