Early Carrots and Parsnips

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the carrots and parsnips

Small early CARROTS (Carottes) ↝ Carrots, raw [Vegetables and Vegetable Products]
PARSNIPS (Panais) ↝ Parsnips, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some finely powdered sugar ↝ Sugar, NFS [Sugars and honey]

For serving à la maître d'hôtel, aux fines herbes, &c.

Instructions (4)

Trim small early carrots and parsnips to a uniform size in cones or pear shape.
Boil gently.
Finally, toss in butter in a frying-pan with pepper, salt, and some finely powdered sugar.
Alternatively, treat similarly and serve à la maître d'hôtel, aux fines herbes, &c.

Original Text

Small early CARROTS (Carottes) and PARSNIPS (Panais) may be trimmed a uniform size in cones or pear shape, boiled gently, and finally tossed in butter in a frying-pan, with pepper, salt, and some finely powdered sugar.
Or, they may be similarly treated, and sent up à la maître d'hôtel, aux fines herbes, &c.

Notes

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