Boiled Parsnips

Ingredients

• the parsnips
• season with butter
• season with pepper
• season with salt

Method

1. 1

   Wash the parsnips; scrape if young, pare and soak if old.

2. 2

   Boil in salted water until tender, then drain and slice lengthwise.

3. 3

   Season with butter, pepper, and salt, or serve with drawn-butter sauce.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.

BOILED PARSNIPS. Time, thirty minutes to one and one-quarter hours. Wash the parsnips; if young, scrape them; if old, pare and soak them in cold water for half an hour; if large, cut them across in two or three pieces. Put them into a pot of boiling salt water — enough to plentifully cover them. Cover; boil steadily until tender ; drain and slice lengthwise. Season them with butter, pepper, and salt, or a drawn-butter sauce. If boiled Avith meat, the but- ter and sauce may be omitted. Boiled i^arsnips may be placed in a baking pan with l)aked meat, sprinkled with j^epper and salt, and l)rowned, basting them when the meat is basted. Boiled parsnips may be mashed and served like Irish jjotatoes. STEWED PARSNIPS. Boil and slice the parsnips thin. Put tliem into a pot with enough stock, or the liquor from boiled fresh beef, to about half cover them. Season with 126 MANUAL FOR ARMY COOKS. pepper, salt, and mace, or grated nutmeg. Cover ; stew gently for fifteen minutes, stirring frequently. FRIED PARSNIPS. Boil tlie parsnips until tender ; scrape off the skin and cut tliem lengthwise into slices one-quarter inch thick. Dip each slice into beaten egg or flour. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the parsnij^s and fry brown on both sides. When cooked take them up, drain off the grease, season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt and pepper and, flouring your hands, form into cakes ; roll in flour and fry in boil- ing drij)ping ; drain dry and serve in a hot dish. BOILED GREEN PEAS. Time, fifteen to twenty-five minutes. The pot in which peas are to be cooked must be clean and free from odor. Shell the peas and soak them in cold water (ice water is preferable) for ten or fifteen minutes, drain, and put them into a pot of boiling salt water ; cover ; boil until tender. When cooked, drain dry ; season with butter

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