Parsnips, Boiled
3 personsIngredients
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 1.5 hours depending on size.
Check tenderness by piercing with a fork or skewer.
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 they cook.
- Sea salt
- Seasons the boiling water so the parsnips take up flavour as they cook.
The step that matters
Boil rapidly until tender. Parsnips need a vigorous boil to cook evenly through. Cooking time varies widely with size, so test with a fork or skewer rather than relying on the clock alone.
“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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