Boiled Parsnips
Ingredients
Directions
Prepare
Wash the parsnips and scrape off their skins.
If large, cut them into pieces.
Cook
Put the parsnips into boiling water and cook until very tender.
Allow the water to evaporate during cooking.
If they brown slightly on the bottom, it will enhance their flavor.
Serve
Serve the parsnips with the rich, sweet liquor from cooking.
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 main body of the dish and, as their starches soften, give it a sweet flavor and tender texture.
The step that matters
Cook until very tender. Parsnip starch must soften fully for a smooth texture; stopping early leaves firm, raw-tasting centres. Letting the water evaporate slightly browns the bottom, which adds flavor, but too much will scorch.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.