IN PARSNIP DAYS.

Sun (Christchurch), Volume I, Issue 61, 18 April 1914, Page 7

IN PARSNIP DAYS.

Although rarely tried, there are several way of serving parsnips other than the usual "plain boiled," and many people who do not care for them in the ordinary way find them quite appetising when they are fried, creamed, frittered, or scalloped. Fried Parsnips.—Scrape the parsnips, wash them well, and cut them into strips. Cook in boiling salted water for about an hour, then drain well and roll in flour seasoned with salt. Have ready a pan of boiling fat, put the parsnips in a frying basket and fry until a light brown. Drain on blotting paper, sprinkle with salt and pepper, and serve at once. I

Creamed Parsnips. —Scrape and wash I as many parsnips as are required, allowing two moderate-sized ones to each person. Cook in boiling salted water until quite tender, then drain and rub through a wire sieve. Put the puree into a saucepan with loz of butter and a tablespoonful of cream to every four parsnips. Simmer gently for about a quarter of an hour —season with salt and pepper, and serve. Parsnip Fritters. —Boil the parsnips till tender in the usual way. Then drain, and rub them through a line sieve. Mix in two eggs (well beaten), 2oz of butter, a little flour, salt and pepper, and enough milk to make 1 the mixture like a thick batter. Have ready a pan of boiling fat; "put in spoonfuls of the puree, and fry a delicate brown on both aides ; serve with fried parsley. ...... Scalloped Parsnips. —Boil the parsnips as above, ! - ! and When tender rub through a fine "sieve. Mix in 3oz butter, and a tablespoonful of cream, a teaspoonful of grated Parmesan cheese, pepper, salt, and cayenne to taste, and enough milk to* make the puree . like thick cream* : ' Butter" some scallop shells, fill with the puree, sprinkle bread-crumbs over the top, and bake in the oven for about ten minutes.