Stewed Parsnips

Ingredients

• Wash and scrape them clean
• with a trifle of salt
• and a little pepper
• add a generous piece of butter

Method

1. 1

   Wash and scrape the parsnips clean, then cut them into little pieces about half an inch square.

2. 2

   Put them in a kettle with just enough water to cover, along with a pinch of salt and pepper.

3. 3

   When done, remove the cover and let the water evaporate until there is none left.

4. 4

   Add a generous piece of butter, stir lightly with a fork, and serve in a hot vegetable dish.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 183. The excerpt below is the record exactly as published.

STEWED PARSNIPS — Wash and scrape them clean, then cut them in little pieces about ^ an inch square, put them in a kettle with just sufficient water to cover them, with a trifle of salt and a lit- tle pepper. When they are done, take off the cover, and let the water they were boiled in evaporate, so that there will be none to turn off, and they will brown a little; do not stir them until you take them up; then add a generous piece of butter

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