Buttered Parsnips

Ingredients

• two pounds of parsnips
• a pound of butter

Method

1. 1

   Clean and cut parsnips into pieces.

2. 2

   Boil in salted water until tender, then drain and stew in butter for half an hour.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 13. The excerpt below is the record exactly as published.

buttered parsnips. Buttered Parsnips. Thoroughly clean the roots and cut into pieces of about two inches long and half-an-inch thick, boil in salted water, and, when tender, drain and put them into another pot with plenty of butter and stew for half an hour. For European cookery they must be mashed and beaten up with a good bit of butter and some cream. Season with pepper and salt to taste. 5 BANQUETS OF THE NATIONS Kaurmah-i-Chuchai Murgh. (Stewed Chicken.) Lightly fry two medium-sized onions sliced very thin in half a pound of boiling butter. Remove the onions and fry in the butter a plump chicken ; when brown all over place it in a pan, add the onions, a handful of pounded almonds, four oranges which have been pre- served in sugar syrup, and cut in quarters, a teaspoonful each of ground cardamoms, cinnamon, half a teaspoonful of nutmeg, two bay leaves, two sliced chillies, a tea- spoonful of salt, and quarter that quantity of white pepper. Pour into the pan another half-pound of melted butter and a cupful of milk curds. Cover very closely and stew for at least four hours. Remove the bay leaves and eat with brown bread. Preserved Oranges. Wash and dry half a dozen oranges. Cut a very thin piece out of the rind, about the thickness of a thin cord, as if you were quartering them. Boil them in plenty of water till they are quite tender, then cut them into the quarters already marked off ; cut out the pips and the hard bits of pith ; boil in plenty of strong sugar syrup for half an hour ; let them steep in the syrup for four days, then boil for fifteen minutes, and do this four times ; strain into another pot and add more syrup and boil to a crackling point and pour over the oranges. When cold, tie down very carefully. 6 AFGHANISTAN Halwa Nashashta. (Arrowroot Pudding.) Half a pound of arrowroot, half a pound of butter

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