Advertisement
Parsnips with Cream
Panais à la Crème
Preparation info
- Difficulty
Easy
Appears in
Published 1888
Method
Take some nice fresh parsnips, peel and wash them, then cut them into the shape of olives, using only the outside part for the purpose; put them into a stewpan and cover them with cold water seasoned with
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe