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Parsnips, Boiled

Parsnips boiled in salted water until tender, then drained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Parsnips, Boiled

Ingredients

Directions

Prepare

  1. Wash the parsnips and scrape them thoroughly.

  2. Remove any black specks with a knife.

  3. If the parsnips are very large, cut the thick part into quarters.

Boil and serve

  1. Put the parsnips into a saucepan of boiling salted water.

  2. Boil rapidly until tender, checking with a fork or skewer.

  3. Drain the parsnips before serving.

Recipe from a historical cookbook (Internet Archive).

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, becoming soft and tender as its starches cook in boiling water.
Coarse sea salt
Seasons the cooking water so the parsnips take on a mild savoury flavour.

“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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