Parsnips
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- parsnips
- water
Instructions
- Parsnips are to be cooked just in the same manner as carrots.
- They require more or less time according to their size, therefore match them in size.
- Try them by thrusting a fork into them as they are in the water;
- when this goes easily through, they are done enough.
- Boil them from an hour to two hours, according to their size and freshness.
- Parsnips are sometimes sent up mashed in the same way as turnips.