Creamed Parsnips

Ingredients

• six medium-sized parsnips
• two tablespoons butter
• three tablespoons cream
• a good pinch of cornstarch

Method

1. 1

   Scrape and boil parsnips until tender.

2. 2

   Slice lengthwise, put back in skillet over fire and dress with butter, pepper and salt to taste, and add finely minced parsley.

3. 3

   Stir until butter boils.

4. 4

   Remove parsnips and lay in serving dish.

5. 5

   Add to butter, cream in which cornstarch has been dissolved, allow to boil up well once, and pour over parsnips.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 87. The excerpt below is the record exactly as published.

CREAMED PARSNIPS Scrape and boil till tender six medium- sized parsnips. Slice lengthwise, put back in skillet over fire and dress with two tablespoons butter, pepper and salt to taste, and add a little finely minced parsley. Stir until butter boils. Remove parsnips and lay in serving dish. Add to butter, three tablespoons cream in which has been dissolved a good pinch of cornstarch

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