This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
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.
Scrub parsnips thoroughly, boil till tender, plunge into cold water and remove the skins. Season with butter, salt, and pepper. Reheat and serve.
Slice the cooked parsnips after skinning, brown in hot fat, sprinkle with salt, and pepper.
Mash the cooked parsnips after skinning, season with butter, salt, and pepper. Reheat and serve.
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.