The Myrtle Reed Cook Book

by Myrtle Reed

BOILED PARSNIPS

Boil cleaned parsnips until tender in salted water, adding a little butter if desired, drain, rub off the skins with a rough cloth, put into a hot dish, and serve with melted butter and parsley or [Butter Sauce], seasoning with pepper and salt. White or [Cream Sauce] may be used instead.