Parsnip comes

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
for boiling parsnips
for finishing parsnips
optional serving suggestions
for alternative preparation
Instructions (4)
  1. Put the parsnips on in plenty of boiling water and boil for twenty to twenty-five minutes.
  2. 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.
  3. 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 till quite cooked.
  4. Serve plain, or with maître d'hôtel, fines herbes, or any other nice white sauce to taste.
Original Text · last edited 4 days ago
Parsnip comes.—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 till quite cooked. Serve plain, or with maître d'hôtel, fines herbes, or any other nice white sauce to taste. The parsnips must be quite young for this way of cooking. Young carrots or turnips also are very nice prepared thus.
Notes
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