Mashed Parsnips Recipe
Ingredients
| Parsnips | 2 Pound | |
| Butter/Margarine | 1 Ounce | |
| 2 tablesp. Milk | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare the parsnips and cook them as in Parsnips—Conservatively Cooked.
Drain off any liquid left in the pan and reserve it for a soup or gravy.
Mash with a fork or rub through a nylon sieve.
Heat the butter or margarine in a pan and beat in the puree, add the milk, stir over heat until thoroughly hot.
Season well.
Serve in a hot vegetable dish and sprinkle with chopped parsley.
Drain off any liquid left in the pan and reserve it for a soup or gravy.
Mash with a fork or rub through a nylon sieve.
Heat the butter or margarine in a pan and beat in the puree, add the milk, stir over heat until thoroughly hot.
Season well.
Serve in a hot vegetable dish and sprinkle with chopped parsley.
Chef
