Parsnip Browned Parsnips Recipe

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Instructions

Wash and scrape parsnips and cook in salted boiling water until well done.
Remove the vessel from the fire and let stand until cold, preferably overnight.
Drain the vegetables, cut in two lengthwise, lay in an oiled baking pan, brush over each piece with an oiled brush, cover with another inverted pan, and bake for 20 minutes or a half hour; then remove the top pan, and brown lightly.
Baked Parsnips
Prepare and cook parsnips as in the preceding , drain, lay the pieces in an oiled baking pan, pour a spoonful of rich cream sauce over each piece, and bake to a light brown.
Stewed Parsnips with Egg Sauce
Prepare the parsnips for cooking, the same as in the foregoing .
Slice, or cut into small pieces, cover with water, add salt to taste, and boil gently until done.
Drain, add enough egg sauce to season well, reheat, and serve.