Success in cooking these vegetables depends upon their being boiled in plenty of water, and for only the time mentioned; also in cooking very rapidly after the seasonings are added.
Parsnips.
Scrape and slice the parsnips, and let them stand in cold water for an hour or more. Drain them and put them in a stewpan with plenty of boiling water. Cook them, if fresh, for forty-five minutes; but if they have been out of the ground any length of time they will require an hour’s cooking.
When they have been boiling for half an hour, add a teaspoonful of salt for about a pint of the parsnips. Drain, and season them with salt and butter; or, pour a butter or Béchamel sauce over them.
Salsify.
Cook this vegetable the same as parsnips.
Boiled Cauliflower.
1 cauliflower of medium size.
2 tablespoonfuls of salt.
1/2 pint of cream or Béchamel sauce.