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Parsnips, Boiled

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

Ingredients

Directions

  1. Wash and peel the parsnips if they are old; if young, scrape them and remove the peel with a cloth after cooking.

  2. Slice a little off the root end and cut the parsnips into halves or quarters if they are large.

  3. Boil the parsnips in salted water until tender enough for a skewer to pierce them easily.

  4. Drain the parsnips and serve them immediately.

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.

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