Boiled Parsnips
Ingredients
Directions
Prepare
Remove any black spots from the parsnips with a knife.
If the parsnips are large, cut the thick part into quarters.
Boil and serve
Place the parsnips in a saucepan of boiling salted water.
Boil rapidly until tender, checking with a fork.
Drain the parsnips and serve in a vegetable dish.
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
- The main vegetable, which softens into a tender, slightly sweet texture when boiled.
The step that matters
Boil rapidly until tender, checking with a fork. Parsnips cook unevenly if the pieces differ in size or the water is not boiling hard. Testing with a fork shows when the starch has softened through the centre, so the pieces are not left underdone or overcooked and 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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