55. In preparing parsnips for cooking, scrape them, if possible, instead
of peeling them, so as not to waste any of the edible material. Then,
too, try to obtain medium-sized parsnips, for they will be of much
better quality than the larger ones. If uneven sizes must be used, the
larger ones should be cut before being cooked, so that they will be
similar in size to the smaller ones and therefore cook in the same
length of time.
56. MASHED PARSNIPS.--A very simple way in which to prepare parsnips is
to mash them. Clean and scrape the desired number of parsnips and put
them to cook in sufficient boiling salted water to cover. Cook until
tender enough to be pierced with a fork, the length of time required to
do this depending entirely on the age of the parsnips. When tender,
drain off the water and force the parsnips through a colander or a
sieve. Season with butter, salt, and pepper, and serve hot.
57. CREAMED PARSNIPS.--Parsnips are sometimes cut into dice and then
served with a cream, sauce. When it is desired to prepare them in this
way, the accompanying directions should be carefully followed.
CREAMED PARSNIPS
(Sufficient to Serve Six)
2 c. diced parsnips
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
Clean and scrape the parsnips and cut them into dice 1/2 inch in size.
Put these to cook in sufficient boiling salted water to cover, cook
until they may be easily pierced with a fork, and then drain. Melt the
butter in a double boiler, and add the flour, salt, and pepper.
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