Fried Parsnips

Ingredients

• Three large parsnips
• season each slice with salt
• season each slice with pepper
• in flour
• in hot lard

Method

1. 1

   Scrape the parsnips, and boil them gently until tender, usually an hour.

2. 2

   Drain, and when cold, cut them in long, thin slices about a third of an inch thick.

3. 3

   Season each slice with salt and pepper, dip the slices in melted butter and then in flour, and fry in hot lard until both sides are thoroughly browned.

4. 4

   Drain well, and serve.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 124. The excerpt below is the record exactly as published.

FRIED PARSNIPS. Scrape the parsnips, and boil them gently until tender, usuallv an hour. Drain, and when cold, cut them in 282 THE PATTERN COOK-BOOK. long, thin slices about a-tliird of an inch thick, and sea- son each slice with salt and pepper; dip the slices in melted butter and then in flour, and fry in hot lard until both sides are thoroughly browned. Drain well, and serve. BOILED PARSNIPS. Scrape the parsnips, and boil them until tender. Drain and cut them in small pieces. Place these in the kettle or stew-pan in which the parsnips were boiled, add enough milk to cover, and when the milk boils, thicken it slightly with a little flour wet to a smooth paste with cold milk. When the liquid is like cream, add butter, salt and pepper, and serve hot. PARSNIP FRITTERS. Three large parsnips

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