Parsnips
From Observatory
1111
- Ingredients
- Parsnips
- Butter (optional)
- Utensils
- Saucepan
- Knife (optional)
- Frying-pan (optional)
- Directions
1.
Only very young parsnips are satisfactory for cooking. After washing, they may be cooked whole, or peeled and cut in small pieces before boiling. In the first instance, three-quarters of an hour should be allowed for boiling; in the second, about fifteen minutes. If cooked whole, the parsnips should be peeled and sliced after boiling.
2.
Plain seasoning should be used, and, if desired, the slices of parsnip may be browned in butter in the frying-pan after boiling.
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