PARSNIP COOKERY.

New Zealand Herald, Volume LXIV, Issue 19676, 30 June 1927, Page 5

PARSNIP COOKERY.

Sauted Parsnips.—Scrub the parsnips; with the bristle brush, but do not scrape or split. Boil until tender, then drain, cover with cold water and slip oil the skin. Cut in thick slices and cook until brown in fat fried out from salt pork. Some cooks add a teaspoonful of vinegar or the j juice of half a lemon to the water in which the parsnips are boiled. Sugared Parsnips.—Boil the parsnips until tender, then skin and cut into quarters. Make a syrup of half a cupful of sugar and a tablespoonful of butter, adding n very little water. Pour this over the sliced parsnips which have been placed in a small baking pan and bake until brown. Parsnip Fritters.—Cook sufficient parsnips to make two cupftiJs and put this through a colander, using i wooden spoon to force the pulp through. Flavour with salt, pepper and add the yolk of one egg. Mix well, then form into small fat cakes and fry until brown on both sides. Baked Parsnips.—Scrape the parsnips and cook in boiling water until almost done, when drain and let cool. Butter a baking dish, shake in it a little brown sugar, put in a layer of the sliced parsnips, dot with butter, sprinkle on a little sugar and a layer of breadcrumbs. Bake for 20 minutes or until the crumbs are nicely browned. Creamed Parsnips.—Boil, skin and slice parsnips crosswise. Heat n teaspoonful of butter in a saucepan, put in the parsnips and shake gently until all are covered with the melted butter and are very hot. Turn them into a baking <Jish and turn over them a drawn butter made by stirring into the melted butter left m the saucepan a teaspoonful of flour and adding half a cupful of rich milk. Put the baking dish in the oven and bake until the cream begins to bubble, then serve at once. This is perhaps the nicest way of' all to serve parsnips.