Parsnip Cones

Ingredients

• some parsnips
• a pat of butter
• white pepper
• salt
• a pinch of caster sugar

Method

1. 1

   Boil parsnips until nearly tender, then cut into cone shapes.

2. 2

   Toss with butter, pepper, salt, and sugar until fully cooked.

3. 3

   Serve plain or with sauce.

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.

some parsnips from one to one and a-half hours, according to their size ; when tender drain and mash them with a wooden spoon. Now put two breakfastcupfuls of the mashed parsnips into a pan with one teaspoonful of salt, two tablespoonfuls of butter, the same of cream, and a dash of pepper, mix this all well, and stiritover the fire till bubbling ; then lift the pan from the fire, stir in one whole egg, and let it stand till cold, when you roll the mixture into balls in your well- floured hands, egg and breadcrumb them, and fry a golden brown in plenty of hot fat, then drain well, and serve very hot. boiled. — When to be served plainly boiled only just Avash, and well brush them, but do not cut them ; lay them into a pan, and pour over them just sufticient boiling water to coA'er them ; Avatch this reboil, then draAV the pan to the side, and let the par.snips simmer till quite tender, which Avill take about VEGETABLES. 97 an hour and a half. Let the water put on with the parsnips reduce until, when they are cooked, there should scarcely be any water left in the pan. Never add any water during the cooking. Cooked thus, parsnips will possess a rich, creamy taste, and will be found as wholesome as they are nourishing. Parsnip cones. — Put the parsnips on in plenty of boiling water and boil for twenty to twenty-five minutes, then pour off this water and replace it with more fresh boiling water, and continue the cooking till the vegetables are nearly tender, say for twenty-five minutes longer. (They may now, if liked, be served halved or quartered, with melted butter or egg sauce.) When nearly cooked cut the parsnips into even cone shapes, and toss these gently over the fire with a pat of butter, white pepper, salt, and a pinch of caster sugar

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