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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash, scrape, cut in pieces and cook young parsnips in salted boiling water until tender. Drain and serve with hot butter Drawn Butter, or White Sauce.

Or wash and cook in boiling, salted water until tender about 45 minutes. Drain and plunge in cold water and slip off skins. Cut in slices lengthwise and fry in butter or mash and season with butter, salt and pepper. Shape into flat, round balls, roll in flour, or dip in molasses and fry until crisp and nicely browned in butter or other fat.