Parsnips are sometimes cut into dice and then served with a cream, Sauce. When it is desired to prepare them in this way, the accompanying directions should be carefully followed.
(Sufficient to Serve Six)
- 2 c. diced parsnips
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 1 c. milk
Clean and scrape the parsnips and cut them into dice 1/2 inch in size. Put these to cook in sufficient boiling salted water to cover, cook until they may be easily Pierced with a fork, and then drain. Melt the butter in a double boiler, and add the flour, salt, and pepper. Stir in the hot milk, and cook until the mixture thickens. Pour this Sauce over the parsnips, heat together for a few minutes, and serve.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)