THE ORIGINAL ‘RECEIPT’

FRIED PARSNIPS.

For frying scrape and boil them, and cut them lengthwise in thick slices, dredge with flour, and fry brown on both sides in hot butter or lard;  season with butter, pepper and salt.

~Willey, Francis. The Model Cook Book. Philadelphia: R. B. Jones, 1903.

THE UPDATED RECIPE

• 5 to 6 parsnips
• 2 to 3 Tb. butter
• ¼ c. all-purpose flour
• salt and pepper to taste.

Pare and trim the parsnips, and place immediately in cold water.

Boil them gently in lightly salted water, over medium heat, for approximately 15 minutes, until tender-crisp.

Drain the parsnips.

Cut the parsnips lengthwise into thick slices and dredge them in flour.

Generously grease a cast-iron frying pan with butter, and place it over medium-high heat.

When the pan is hot, lay the sliced parsnips in the butter, and fry for several minutes, until golden brown; turn and continue frying until the other side of each slice is browned also.  (Add additional butter as required.)

Remove the parsnips from the pan, and season them with salt and pepper, and additional butter if desired.

Serve piping hot, as an accompaniment to beef or pork.

Yield:  2 to 3 servings.

Note:  Quantities may be adjusted proportionately to serve whatever number required.

PARSNIP FRITTERS

Mash boiled parsnips, season with butter, salt and pepper.  Shape in flat cakes, roll in flour, then sauté in butter.

~Toronto Public Schools, Household Science – Senior IV.

A note from Patricia: I’m a huge fan of parsnips, so I was eager to make these with a small bag of parsnips that I bought the other day at a farmer’s market. These are simple and buttery and have that natural spicy sweetness that I love about parsnips. I used 1:1 gluten free flour and it worked nicely, and ate this with some roasted chicken. Delish!