Parsnip à la Crème

Ingredients

• some nice fresh parsnips
• 2oz. of fresh butter
• a gill of cream
• the same of very good bechamel sauce
• season with coralline pepper
• and salt
• the juice of half a lemon
• a little finely minced parsley

Method

1. 1

   Peel and scoop parsnips into ball shapes.

2. 2

   Place in salted water with lemon juice, boil, then strain.

3. 3

   In a pan, combine parsnip balls with butter, cream, and bechamel.

4. 4

   Season, cover, and cook gently for 30-35 minutes.

5. 5

   Sprinkle with parsley and lemon juice, serve hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

some nice fresh parsnips, wash them well, and with a vegetable cutter VEGETABLES. }tii scoop tlieni out in ball or olive shapes, using only the outer part of the vegetable ; nov place these in a stewpan, in sufficient cold salted water to cover them, add a squeeze of lemon juice, and bring it all to the boil ; then strain and place the balls in a stew- pan with 2oz. of fresh butter (for a good sized dish), add a gill of creajii, and the same of very good bechamel sauce, season with coralline pepper and salt, cover with a buttered paper, put the lid on the pan, and let it all cook gently for thirty to thirt}'-five minutes ; sprinkle with a little ffnelj" minced parsley and the juice of half a lemon

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