Creamed Parsnips and Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Parsnips played a much more considerable part in sixteenth – and seventeenth-century cooking than they do in modern recipes because of their sweet taste. This is often disliked in our own times but in the past there was no objection to mixing sweet and savoury in the same dish. They were also liked when potatoes were hardly used because they roast and mash easily and make a fine smooth puree.

This eighteenth-century recipe is excellent with hot home-cooked ham.