Parsnips, Boiled
Ingredients
Directions
Prepare
Wash the parsnips.
Scrape them thoroughly.
Remove any black specks with a knife.
Cut large parsnips into quarters.
Cook and serve
Put the parsnips into a saucepan of boiling salted water.
Boil rapidly until tender, checking with a fork.
Drain the parsnips.
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
- Form the main body of the dish, becoming soft and tender when boiled.
- Coarse sea salt
- Seasons the boiling water so the parsnips take on flavour as they cook.
The step that matters
Boil rapidly until tender, checking with a fork. Parsnips cook unevenly if boiled gently, and undercooked pieces stay firm in the centre. Testing with a fork shows when the starch has softened all the way 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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