Home › Vegetables › Parsnips Boiled, with Cream Sauce

Parsnips Boiled, with Cream Sauce

If they are young and tender scrape them and throw each as soon as finished into cold water, to prevent discoloration. If old they must be pared and cut into quarters lengthwise. Put them in a saucepan of boiling water and boil till tender. If young, three-quarters of an hour, if old, one hour and a quarter will be needed. When tender, drain, put on a heated dish heads all one way; cover with Cream Sauce or English drawn butter and serve with corned beef or boiled salt fish.