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📝 Description
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🥘 Ingredients
Parsnips; to each gallon of water allow 1 heaped tablespoonful of salt.
👨🍳 Method
Wash the parsnips, scrape them thoroughly, and, with the point of the knife, remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef: when sent to table with the latter, a few should be placed alternately with carrots round the dish, as a garnish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Boiled Parsnips recipe from Mrs. Beeton, and I must say, it was a delightful trip down the culinary lane. The simplicity of the method—just parsnips and salted water—was refreshing in today's world of complex recipes. The specific detail that surprised me was the amount of salt called for; it seemed like a lot, but it really brought out the natural sweetness of the parsnips. This recipe is perfect for the weeknight cook looking to make the most of their root vegetable haul. The boiled parsnips paired beautifully with some leftover pork from Sunday's roast. I can see why this dish was a staple in Victorian times—the humble parsnip, transformed into a comforting side dish, is a testament to the power of simplicity. I'll definitely be keeping this recipe in my budget-friendly rotation.
