Parsnips from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
To boil parsnips, if they are young, simply scrape them and lay them in cold water. If the Parsnips are old, pare them and then cut into quarters, or, better still, split lengthwise. Let the young ...
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Ingredients
- 6 or 8 Parsnips
- ½ Pint of Sauce a la Maitre d’Hotel
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