Parsnips
From Observatory
1111
- Ingredients
- Parsnips
- Butter (optional)
- Utensils
- Saucepan
- Knife (optional)
- Frying-pan (optional)
- Directions
- 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.
- 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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