This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Scrub the parsnips thoroughly, and cook in boiling, salted water until tender. Drain, plunge in cold water and then remove the skins; cut the parsnips in slices lengthwise and set in the oven for a few minutes with bits of butter to become very hot. Sprinkle with salt and pepper to taste before serving.
Boil the parsnips until tender. Drain and plunge in cold water, when the skins will slip oft" easily. Mash, add a tablespoonful of butter to each cupful of pulp, season with salt and pepper, shape in small flat round cakes, roll in flour and fry on a griddle.
Wash the parsnips, cook till nearly done in salted, boiling water, and remove the skins. Cut in quarters, put in a baking dish, half cover with well-seasoned stock, and bake until the stock is absorbed.
3 medium-sized parsnips 2 1/2 tablespoonfuls flour 2 tablespoonfuls butter 1/2 teaspoonful salt
2 cupfuls milk
1/8 teaspoonful pepper
Plunge the parsnips in boiling, salted water, and cook until tender. Remove the skins, and cut the parsnips in six-inch strips. In the meantime, make a white sauce of the remaining ingredients. Arrange the parsnips on toast, pour over the white sauce and serve.