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Boiled Parsnips

A simple boiled parsnip dish seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Parsnips

Ingredients

Directions

Prepare

  1. Wash the parsnips and scrape them thoroughly.

  2. Remove any black spots with a knife.

  3. If they are very large, cut the thick part into quarters.

Boil and serve

  1. Put the parsnips into a saucepan of boiling water with salt.

  2. Boil rapidly until tender, checking with a fork.

  3. Drain the parsnips and serve in a vegetable dish.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Parsnips
Make up the whole dish, becoming soft and sweet as they cook through.

“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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