Boiled Parsnips
Ingredients
Directions
Prepare
Wash the parsnips and scrape them thoroughly.
Remove any black specks with the point of a knife.
If they are very large, cut the thick part into quarters.
Boil and serve
Put the parsnips into a saucepan of boiling water salted in the proportion of 1 heaped tablespoonful of salt per gallon of water.
Boil them rapidly until tender, which may be ascertained by thrusting a fork in them.
Take them up, drain, and serve in a vegetable dish.
When served with boiled pork, place a few carrots alternately around the dish as garnish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The step that matters
Boil until tender. Parsnips must be cooked through, not just heated, so the starch softens and the flesh becomes tender. Testing with a fork shows when the centre has softened, which is more reliable than relying on time alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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