Fried Parsneps
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- parsnips
- salt
- white pepper
- butter
Instructions
- Boil the parsnips until they are about half done.
- Lift them out and let them cool.
- Slice them rather thickly.
- Sprinkle them with fine salt and white pepper.
- Fry them in good butter until they are a pale brown.
- Serve them with roast meat, or dish them under it.