The parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring.
Scrape or pare parsnips, cut into halves or thirds in flat slices lengthwise; cook in boiling salted water until just tender, 20 m. to 1 hour according to age and size. Serve plain or with hot cream or butter poured over.
Parsnips may be steamed instead of boiled.
Cut parsnips into slices crosswise, 1/2 - 3/4 in. thick, or if large, cut into quarters first, then slice. Cook in small quantity of water until just tender. Serve with cream, cream sauce, or egg cream or drawn butter sauce.
Lay slices of boiled or steamed parsnips in baking pan, pour over a little cream, oil or melted butter and sprinkle with sugar. Brown delicately in oven. Or, dip in oil or butter and flour and brown in quick oven.
Rub parsnips through the colander; season with salt only, or with salt and cream. Heat and serve.
Boil sliced parsnips in milk without salt. When tender add salt and thicken slightly with flour stirred smooth with milk. Serve on toast.