The time required for cooking young parsnips, is about forty-five minutes; when old, they require from one to two hours.
RECIPES.
Baked Parsnips.—Wash, thoroughly, but do not scrape the roots; bake the same as potatoes. When tender, remove the skins, slice, and serve with cream or an egg sauce prepared as directed for Parsnips with Egg Sauce. They are also very nice mashed and seasoned with cream. Baked and steamed parsnips are far sweeter than boiled ones.
Baked Parsnips No. 2.—Wash, scrape, and divide; drop into boiling water, a little more than sufficient to cook them, and boil gently till thoroughly tender. There should remain about one half pint of the liquor when the parsnips are done. Arrange on an earthen plate or shallow pudding dish, not more than one layer deep; cover with the juice, and bake, basting frequently until the juice is all absorbed, and the parsnips delicately browned. Serve at once.
Boiled Parsnips.—Clean, scrape, drop into a small quantity of boiling water, and cook until they can be easily pierced, with a fork. Drain thoroughly, cut the parsnips in slices, and mash or serve with a white sauce, to which a little lemon juice may be added if desired.
Browned Parsnips.—Slice cold parsnips into rather thick pieces, and brown as directed for browned potatoes.
Creamed Parsnips.—Bake or steam the parsnips until tender; slice, add salt if desired, and a cup of thin sweet cream. Let them stew slowly until nearly dry, or if preferred, just boil up once and serve.
Mashed Parsnips.—Wash and scrape, dropping at once into cold water to prevent discoloration. Slice thinly and steam, or bake whole until perfectly tender. When done, mash until free from lumps, removing all hard or stringy portions; add salt to taste and a few spoonfuls of thick sweet cream, and serve.