Mashed Parsnips

Preparation info

  • 6

    • Difficulty


    • Ready in

      50 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. parsnips (conservatively cooked)
  • 1 oz. butter or margarine
  • 2


Prepare the parsnips and cook them as in Parsnips—Conservatively Cooked. Drain off any liquid left in the pan and reserve it for a soup or gravy. Mash with a fork or rub through a nylon sieve. Heat the butter or margarine in a pan and beat in the purée, add the milk, stir over heat until thoroughly hot. Season well. Serve in a hot vegetable dish and sprinkle with chopped parsley.