Parsnips, Boiled
Ingredients
Directions
Prepare
Wash the parsnips and scrape them thoroughly.
Remove any black specks with a knife, and cut large parsnips into quarters.
Boil and serve
Bring the salted water to a boil in a saucepan.
Add the parsnips and boil rapidly until tender, about 30 minutes to 1 hour.
Check tenderness by piercing 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
- Form the main body of the dish, becoming soft and sweet as their starches cook through.
The step that matters
Check tenderness by piercing with a fork. Parsnip pieces vary in size, and cooking time ranges from 30 minutes to an hour. Piercing the thickest pieces confirms the starches have softened all the way through, so the parsnips are neither firm at the centre nor 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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