Parsnips, Boiled
Ingredients
Directions
Prepare
Wash and scrape the parsnips, removing any blemishes.
Cut the parsnips into quarters.
Boil and serve
Bring a saucepan of salted water to a boil.
Add the parsnips and boil until tender, about 30 to 90 minutes.
Skim the water two or three times while boiling.
Drain the parsnips and serve immediately.
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
- Form the dish itself; they soften into a tender, sweet vegetable as they cook.
- Coarse sea salt
- Seasons the cooking water so the parsnips take on flavour as they boil.
The step that matters
Boil until tender. Parsnip pieces vary in thickness and density, so tenderness varies widely. Testing with a knife rather than relying on the time range keeps them from being underdone or mushy.
“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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