This vegetable deserves more attention and more appreciation: Sweet and tender — distinctive yet mild in flavor, parsnips could well be featured more on family menus.
- Wash thoroughly then scrape or pare thinly.
- Leave young tender ones whole; cut larger, older ones in strips, thin slices or in cubes.
Method #1 (Boiling):
- Cover bottom of pot with boiling water to depth of 1 inch, add 1/2 teaspoon of salt, cover tightly and bring to rapid boil.
- Add prepared vegetables, cover tightly.
- Cook from 25 to 45 or 50 minutes, depending upon age and preparation (just until tender). Very large coarse textured ones may require 1 hour, even though sliced thin.
Method #2 – Franconia:
- Parboil them until just beginning to become tender (they should be left whole or halved lengthwise for this method); drain well.
- Place in greased baking pan, brush with vegetable oil or melted dripping, sprinkle with brown sugar (using 1 teaspoonful per each).
- Bake in moderate oven (350°F) for about 25 minutes.
Here are a few tips…
- Serving Ideas: Serve with butter sauce, cream sauce, cheese sauce; or prepare mashed by adding butter, salt and pepper; or boil for half the time then use in casserole dishes.
- Did You Know: Frost improves their flavor.
- 1 lb. will yield about 3 servings.
Source: Adapted from the booklet “Vegetable Cook Book” by McFayden Seeds (1948)