The parsnip is nutritious, containing less water and more sugar and fat than the carrot, but the odd faint sweetness, combined with a peculiar "tang" of flavoring, makes it unpleasant to many people. The same qualities make it ineligible for seasoning in combination with other vegetables. If used in soup or sauce it asserts itself disagreeably.

Buttered Parsnips

Boil tender and scrape. Slice lengthwise and saute in a little butter heated in a frying-pan and seasoned with pepper, salt, and minced parsley. Shake and turn until the parsnips are well coated and hot through. Dish, and pour the butter over them.

Fried Parsnips

Boil tender in salted, hot water; let them get cold, scrape off the skin and slice lengthwise. Pepper and salt, dredge with flour, and fry in hot dripping to a light brown. Drain and serve.

Parsnip Cakes

Wash, boil, and scrape the parsnips tender. While hot mash, season with salt and pepper, and make with floured hands into small, flat cakes. Flour well and fry in clarified dripping.

Creamed Parsnips

Boil, scrape, and slice crosswise. Heat a tablespoonful of butter in a saucepan; put in the parsnips and shake and turn until all are coated with the butter and very hot. Turn them into a deep dish and pour over them a sauce made by adding to the butter left in the saucepan a teaspoonful of flour and thinning it with three or four tablespoonfuls of hot cream. Boil up once, and when you have covered the parsnips with it, serve.