Parsnips are among the most nutritious roots and can be kept for use throughout the winter and into the late spring until they begin to sprout. They are rich in sugar and contain a good proportion of mineral matter. They should be used with some food which supplies protein and with one of the fresh green vegetables.

Boiled Parsnips

Scrub parsnips thoroughly, boil till tender, plunge into cold water and remove the skins. Season with butter, salt, and pepper. Reheat and serve.

Browned Parsnips

Slice the cooked parsnips after skinning, brown in hot fat, sprinkle with salt, and pepper.

Mashed Parsnips

Mash the cooked parsnips after skinning, season with butter, salt, and pepper. Reheat and serve.

Parsnip Fritters

Mash the cooked parsnips after skinning, season with butter, salt, and pepper; shape in small, flat, round cakes, roll in flour, and brown in hot fat.