Scalloped Parsnips

Press, Volume CVII, Issue 31448, 15 August 1967, Page 2

Scalloped Parsnips

(By CELIA TIMMS) Some people will not eat parsnips, however attractively they are served. I have sometimes wondered if it is the colourless appearance of this winter vegetable that puts people off them. Boiled parsnips, served with a little oiled butter, are not very exciting to look at But Scalloped Parsnips are, visually, different altogether. For six persons you will need:— 21 cups diced raw parsnips 2 tablespoons butter

2 tablespoons ehopped or grated onion 2 tablespoons flour i teaspoon salt Pinch of pepper 1 teaspoon sugar Xi cups tomato juice 1 cup coarse fresh breadcrumbs Method: Cut parsnips into half-inch cubes then boil in a small quantity of salted water until just tender. Melt one tablespoon of butter in a pan, add onion and saute until tender and lightly coloured. Remove from heat and blend

in flour, salt, pepper and sugar. Cook two or three minutes then gradually add the tomato juice. Cook, stirring constantly, until smooth and thick. Drain the parsnips well and add to the sauce. Turn into a wellgreased ovenproof dish. Melt the remaining tablespoon of butter in a pan and when it is hot toss in the breadcrumbs; allow them to crisp a little then sprinkle them over the top of the sauce. Bake in a hot oven (400) until - the topping is golden—about 15 minutes.