Parsnip Recipes

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RECIPES

 

To prepare Parsnip Soup, scrape and cut Up 2 large Parsnips or 4 small ones, and wash them carefully. Peel 6 large potatoes and boil them with the Parsnips in a quart of water.When soft, mash and pass through a sieve. Boil up again in the water and pour on to slices of bread in the tureen, adding 2 OZ. of butter. The addition of a little cream, in more favourable times, of course makes the soup more savoury.

 

---Stewed Parsnips---- Wash, peel and cut 3 Parsnips into slices, then boil them till they are nearly done, drain them and let them cool. Melt 2 or 3 OZ. bacon fat in a stewpan; when hot, fry the Parsnips to a light brown colour. Next add a tablespoonful of flour and moisten with sufficient brown stock just to cover the Parsnips. Season with salt and pepper, and 1 or 2 tablespoonsful of tomato sauce. Bring to the boil and let the Parsnips simmer slowly for another 20 minutes. Dish up and serve with the prepared sauce.

 

---Parsnip Cakes--- Parsnips mashed with a little butter and pepper and salt, and then dipped into flour and formed into small, round cakes, are nice if fried in lard, dripping or bacon fat.

 

---Parsnip Salad--- Plainly-boiled Parsnips, when cold, make an excellent salad. Slice the Parsnips, not too thinly, and season with salt and pepper, and mix with a simple French oil and vinegar salad dressing.

 

---Parsnip Wine--- Take 15 lb. of sliced Parsnips, and boil until quite soft in 5 gallons of water; squeeze the liquor well out of them, run it through a sieve and add 3 lb. of coarse lump sugar to every gallon of liquor. Boil the whole for 3/4 hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for 10 days, stirring it from the bottom every day; then put it into a cask for a year. As it works over, fill it up every day.

 

Diana Gonzalez

 

 

 

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