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Parsnips Stewed in Milk.
Cut cold, boiled parsnips in slices, usually lengthwise; put into milk, with a little butter, pepper and salt, and stew a few-minutes; then thicken with a little flour rubbed smoothly in a little water or milk. Parsnips are almost always served hot; but I have been very fond of them cold.
Fried Parsnips. —Cut cold, well-boiled parsnips into long, thin slices; apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and fry in hot drippings or butter. Drain a moment over a colander before serving.
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