Parsnip (Panais) à la crème

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 (9)

some nice fresh parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
a squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
2oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the same of very good béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little finely minced parsley ↝ Parsley, raw [Not included in a food category]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Peel some nice fresh parsnips, wash them well, and with a vegetable cutter scoop them out in ball or olive shapes, using only the outer part of the vegetable.
Place these in a stewpan, in sufficient cold salted water to cover them, add a squeeze of lemon juice, and bring it all to the boil.
Strain and place the balls in a stewpan with 2oz. of fresh butter (for a good sized dish), add a gill of cream, and the same of very good béchamel sauce, season with coralline pepper and salt, cover with a buttered paper, put the lid on the pan, and let it all cook gently for thirty to thirty-five minutes.
Sprinkle with a little finely minced parsley and the juice of half a lemon, turn out on a hot dish, and serve very hot.

Original Text · last edited 4 days ago

Parsnip (Panais) à la crème.—Peel some nice fresh parsnips, wash them well, and with a vegetable cutter scoop them out in ball or olive shapes, using only the outer part of the vegetable; now place these in a stewpan, in sufficient cold salted water to cover them, add a squeeze of lemon juice, and bring it all to the boil; then strain and place the balls in a stewpan with 2oz. of fresh butter (for a good sized dish), add a gill of cream, and the same of very good béchamel sauce, season with coralline pepper and salt, cover with a buttered paper, put the lid on the pan, and let it all cook gently for thirty to thirty-five minutes; sprinkle with a little finely minced parsley and the juice of half a lemon, turn out on a hot dish, and serve very hot.

Notes

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