Creamed Parsnips (Panais a la Creme)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 423. The excerpt below is the record exactly as published.
Creamed Parsnips ( Panais a la Creme ) Cut parsnips [see recipe: Boiled Parsnips with Butter], only a trifle smaller; then cook. Make a nice rich cream sauce, put the parsnips in, let simmer a few minutes. Dish up in a vegetable dish, sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.