Parsnips
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- parsnips
- water
Instructions
- Match the parsnips in size so they cook evenly. Boil them in water for 1 to 2 hours, depending on their size and freshness. Test for doneness by thrusting a fork into them while they are in the water—when the fork goes through easily, they are done enough.
- Parsnips may also be served mashed in the same manner as turnips.