Garnished Parsnips

Ingredients

• a pat of warm butter
• a good spoonful of minced parsley
• a squeeze of lemon juice
• salt

Method

1. 1

   Wash and three parts cook the parsnips, then peel and shred them.

2. 2

   Boil in water with salt and lemon juice, strain, mix in butter and parsley, toss over the fire, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

salt, and a pinch of caster sugar till quite cooked. Serve plain, or with maitre d'hdtel, fines herbes, or any other nice white sauce to taste. The parsnips must be quite young for this way of cooking. Young carrots or turnips also are very nice prepared thus. fried. — Wash and three parts cook the parsnips, then peel and cut them into shreds length- ways, and fry a delicate golden brown in a little butter. (jarnish. — Wash and three parts cook the parsnips, then peel and shred them as in the previous recipe ; put them on in boiling water, with salt and the juice of a lemon, and finish cooking them ; then strain off the water, mix in a pat of warm butter and a good spoonful of minced parsley

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