Parsnips with Cream from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some nice fresh parsnips, peel and wash them, then cut them into the shape of olives, using only the outside part for the purpose; put them into a stewpan and cover them with cold water season...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Pot
Ingredients
- parsley
- lemon
- creamy bechamel sauce
- buttered paper
- fresh parsnips
- lemon juice
- salt
- cold water
- olives
- pepper
- cream
- fresh butter
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