Boiled Parsnips

Ingredients

• four or five parsnips
• salted in the above proportion

Method

1. 1

   Wash and scrape the parsnips, remove any black spots, and cut large ones into quartan.

2. 2

   Boil in salted water until tender.

3. 3

   Drain and serve.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 50. The excerpt below is the record exactly as published.

BOILED PARSNIPS. Wash the parsnips, scrape them thoroughly, and with the point of a knife, remove any black spots about them, and Motheb's Cook Book, 115 should thej be very large, eat the thick part into quartan. Pot them into a saucepan of boiling water, salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork into them; take them up, drain them, and serve in a vegetable dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish. PARSNIPS FRIED IN BUTTER. , Scrape the parsnips and boil gently forty-five minutes. When cold, cat in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two tablespoonfals of butter in the fry- ing-pan, and aa soon as hot, pat in enough parsnips to cover the bottom. Fry brown on both eideB and serve on a hot dish. CREAMED PARSNIPS. Boil tender, scrape, and slice lengthwise. Pat over the fire with two tablespoonfals of batter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarter spoonful of floor. Boil once, and pour over tbe parsnips. PARSNIP FRITTERS. Boil four or five parsnips

Cook this with the app: pantry check, scaling, and the assistant.