Parsnips à la Hamelin

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

main ingredients

three nice full grown parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of thick Bechamel
a large onion peeled and chopped up fine ↝ Onions, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]

thickening

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]

garnish

a pint of green peas cooked as in recipe ' Green Peas with Butter. ↝ Green peas, fresh, cooked with butter or margarine [Other starchy vegetables]

Instructions (9)

Peel and well wash the parsnips, then scrape well, and cut up all the outside part in slices, and put these into a stewpan.
To one pound of the parsnip thus prepared, mix with half a pint of cream, half a pint of thick Bechamel, and a large onion peeled and chopped up fine.
Season with a little salt and white pepper.
Stir till it boils, then stand the pan on the side of the stove, and let it boil for about twenty-five to thirty minutes.
Fry together two ounces of butter and one ounce of fine flour without discolouring.
Stir the butter and flour mixture into the purée till it boils.
Rub the mixture through a wire sieve.
Re-warm in the bain marie.
Dish it up on a hot dish in a pile and pour all over it a pint of green peas cooked as in recipe ' Green Peas with Butter.

Original Text

Parsnips à la Hamelin.
(Panais à la Hamelin.)

Take say three nice full grown parsnips, peel and well wash them, then scrape well, and cut up all the outside part in slices, and put these into a stewpan; to one pound of the parsnip thus prepared, mix with half a pint of cream half a pint of thick Bechamel and a large onion peeled and chopped up fine, season with a little salt and white pepper, stir till it boils, then stand the pan on the side of the stove, and let it boil for about twenty-five to thirty minutes; fry together two ounces of butter and one ounce of fine flour without discolour-ing, and stir it into the purée till it boils; then rub through a wire sieve, re-warm in the bain marie, and dish it up on a hot dish in a pile and pour all over it a pint of green peas cooked as in recipe ' Green Peas with Butter.'

Notes

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