Parsnips, Boiled

Ingredients

• four or five parsnips
• a little salt
• melted butter or white sauce

Method

1. 1

   Wash, scrape, and split parsnips.

2. 2

   Boil in salted water until tender (2-3 hours).

3. 3

   Drain and serve with melted butter or white sauce.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 128. The excerpt below is the record exactly as published.

PARSNIPS, BOILED. Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done and pour melted butter or white sauce (see Sauces) over them in the dish. Serve them up with any sort of boiled meat or with salt cod. Parsnips are very good baked or stewed with meat. FRIED PARSNIPS. Boil tender in a little hot- water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Drain off fat and serve. Parsnips may be boiled and mashed the same as potatoes. STEWED PARSNIPS. After washing and scraping the parsnips slice them about half of an inch thick. Put them in a saucepan of boiling water containing just 13 194 VEGETABLES. enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable. PARSNIP FRITTERS. Boil four or five parsnips

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