Parsnips with Cream

Panais à la Crème


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 a little salt and lemon juice, bring to the boil, then strain, and put into a stewpan with two ounces of good fresh butter; add a quarter of a pint of cream, a little pepper and salt, and a quarter of a pint of creamy Bechamel sauce; cover over with a buttered paper, put the lid on the pan and cook gently for about thirty to thirty-five minutes; sprinkle with a little finely chopped parsley and the juice of half a lemon, and turn out on a hot dish and serve hot.