401 Parsnips in bouillon

Pasternak na bul’ one

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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Peel and cut into even, oblong pieces. Barely cover the pieces with bouillon prepared from beef or mutton, salt, and root vegetables. Add an onion to the pan and boil the parsnips until tender. Thicken with ½ spoon flour creamed with ½ spoon butter and bring to a boil, diluting with bouillon if necessary. Serve with boiled beef.