Parsnips for Garnish

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 (6)

garnish

parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pat of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good spoonful of minced parsley ↝ Parsley, raw [Not included in a food category]
a squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Wash and three parts cook the parsnips.
Peel and shred them as in the previous recipe.
Put them on in boiling water, with salt and the juice of a lemon, and finish cooking them.
Strain off the water.
Mix in a pat of warm butter and a good spoonful of minced parsley.
Toss it all lightly together over the fire.
Add a squeeze of lemon juice and use.

Original Text · last edited 4 days ago

— garnish.—Wash and three parts cook the parsnips, then peel and shred them as in the previous recipe; put them on in boiling water, with salt and the juice of a lemon, and finish cooking them; then strain off the water, mix in a pat of warm butter and a good spoonful of minced parsley, toss it all lightly together over the fire, add a squeeze of lemon juice and use.

Notes

—