Home › Some Kitchen Kinks › Some Kitchen Kinks: Parsnips

Some Kitchen Kinks: Parsnips

Or the carrots may be cut into dice before cooking and boiled and drained as directed; then put them back in the stewpan, and for every pint add one tablespoonful of butter, one teaspoonful of sugar, half a teaspoonful of salt, and one gill of water or meat stock. Cook over a hot fire until the carrots have absorbed the seasonings and liquid. Parsnips. This vegetable, because of its pronounced taste, is probably not so generally liked as are most of the other roots. It is at its best in the early spring, when it has been in the ground all winter.

The simplest method of cooking the parsnip is to wash it clean, boil it, and then scrape off the skin. Now cut in slices and put in the vegetable dish. Season with salt and butter.

When the parsnips are tender and just out of the ground they will cook in thirty-five minutes; when old it takes from forty to fifty minutes to cook them. The cooked and peeled parsnips may be chopped rather coarse, seasoned with salt, and put into a stewpan with hot milk enough to cover them. Place the stewpan on the range where the heat is moderate.

For a pint and a half of parsnips beat together one tablespoonful of butter and one teaspoonful of flour.

Stir into the parsnips and milk. Simmer for ten minutes. Parsnips are often cut in slices after boiling and fried in butter.