Scalloped Parsnips

Ingredients

• Wash and scrape the parsnips
• seasoning of salt
• seasoning of minced onion
• a thin layer of breadcrumbs
• well spread with butter
• milk cooked to a creamy thickness

Method

1. 1

   Cut parsnips in halves, boil in water until tender, then drain and cut into small pieces.

2. 2

   Layer parsnips in a baking dish with salt, minced onion, and breadcrumbs spread with butter.

3. 3

   Pour over creamy milk and bake for 20-30 minutes.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 106. The excerpt below is the record exactly as published.

SCALLOPED PARSNIPS Wash and scrape the parsnips and cut them the long way in halves. Have enough boiling water to cover and boil gently about forty-five minutes, till tender. Drain and cut each half into small pieces. In a baking dish put a layer of the cut parsnips with a seasoning of salt and minced onion. Over this a thin layer of breadcrumbs, well spread with but- ter. Repeat the parsnips and then the breadcrumbs. Have the top layer of the crumbs. Pour over the dish milk cooked to a creamy thickness

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