Parsnips

Des Panais

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 or 8 Parsnips
  • ½ Pint of Sauce a la Maitre d’Hotel

Method

To boil parsnips, if they are young, simply scrape them and lay them in cold water. If the Parsnips are old, pare them and then cut into quarters, or, better still, split lengthwise. Let the young Parsnips cook in salted boiling water in a porcelain-lined saucepan for forty-five minutes; let the older ones cook for an hour and a quarter. When done, take them out of the saucepan, and drain and serve on a heated dish with a Drawn Butter Sauce.