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.

Preparation:

• 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)