Recipes > Vegetables > Parsnips > Parsnips



Boil the parsnips one hour, or until tender; throw them in cold water, and remove the skins. Cut them in slices lengthwise one quarter of an inch thick. Sprinkle with salt and pepper. Dip in melted butter; then roll in flour, and saute on both sides until browned. Or mash the boiled parsnips; season, and stir into them one tablespoonful of flour and one egg to bind them; form into small cakes, and saute in drippings until browned on both sides.


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The Century Cook Book (1901).

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