Glazed or Browned Parsnips

Ingredients

• 2 or 3 parsnips
• 3 table-sps. brown sugar
• 2 table-sps. water

Method

1. 1

   Prepare and cook the parsnips as in Recipe 526, then drain.

2. 2

   Place in a baking dish flat side down.

3. 3

   Mix brown sugar with water and pour over parsnips.

4. 4

   Bake, basting with liquid, then sprinkle with remaining sugar and return to oven until browned.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 244. The excerpt below is the record exactly as published.

2 or 3 parsnips. 1 oz. butter. 1 tea-sp. lemon juice. 1 dessert-sp. chopped parsley. Salt, pepper. Prepare and cook the parsnips as in last recipe, and drain them thoroughly. Melt the butter in the saucepan, return the parsnips to it, sprinkle them with the parsley, lemon juice, and seasoning, and toss all over the fire for a few minutes. Serve very hot. Sufficient for 3 or 4 persons. 528. Mashed Parsnips Prepare and cook some parsnips as in Recipe 526, or take the remains of cold cooked parsnips, mash them until free from lumps or put them through a vegetable presser. Reheat this puree in a sauce- pan, adding to it a little butter, or some milk or cream. Season with white pepper and salt, and make all thoroughly hot. Serve piled up neatly in a hot vegetable dish. VEGETABLES AND SALADS 155 Note. — A little tomato ketchup or grated cheese may be added to the mixture if liked, or some cooked turnips may be mixed with the parsnips. 529. Scalloped Parsnips (Panais au Gratin) 2 or 3 cooked parsnips. 1 table-sp. chopped onion. | pt. good white sauce. 2 table-sps. bread-crumbs. Seasoning. Cut the parsnips into small cubes or in thin slices. Grease a fireproof baking dish and put into it a layer of white sauce. Arrange on the top a layer of the prepared parsnips, sprinkling them with a little chopped onion, pepper and salt. Repeat these layers until the sauce and parsnips are used up, making the last layer sauce. Coat the surface with the bread-crumbs, put a few small pieces of butter on the top and brown in a quick oven. Note. — The onion may be omitted, and a little grated cheese or anchovy essence may be mixed with the sauce. Sufficient for 4 or 5 persons. 530. Parsnip Balls (Croquettes de Panais) 1 breakfast-cupful cooked parsnips. 2 oz. grated cheese. 1 yolk of egg. A small piece of butter. Seasoning. A little flour. Egg and bread-crumbs. Rub some cooked and dry parsnips through a sieve and measure one breakfast-cupful. Put this into a saucepan and add to it the grated cheese, 1 dessert-spoonful melted butter, and seasoning to taste. Drop in the yolk of egg and mix for a few minutes over the fire. Then turn the mixture on to a plate and put it aside to cool. When cold, form it into small balls, using a little flour to pre- vent them sticking to the hands. Then egg and bread-crumb them (see p. 249), and fry in boiling fat (see p. 248) until a nice brown colour. Drain on kitchen paper, and serve piled high on a hot dish with a dish paper under them, and garnish with parsley. Sufficient for 3 or 4 persons. 531. Glazed or Browned Parsnips 2 OB 3 parsnips. 3 table-sps. brown sugar. 2 table-sps. water

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