Parsnips

• 2 lb. parsnips
• 1 oz. butter or margarine
• ½

Scrub and scrape the parsnips and slice them thinly. Fat steam the parsnips for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed. Add the boiling water and the salt, and simmer gently until the parsnips are tender.

Serve hot with the small amount of liquid remaining, and garnish with chopped parsley.