Fricassee of Parsnips ORIGINAL RECIPE Boil in milk till they are soft. Then cut them lengthwise into bits two or three inches long; and simmer in a white sauce, made of two spoonsful of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper, and salt. From A New System of Domestic Cookery by Maria Eliza Rundell (1827) SOURCE A New System of Domestic Cookery MODERN ADAPTATION Equipment: Medium/large saucepan Skillet, non-stick is best Colander Whisk and spoon Ingredients: 6 – 7 parsnips Milk enough to cover parsnips in saucepan, about 2 pints. [tip: Short on milk, thin it out a bit with water] 2 tbsp butter 1 – 1 1/2 tbsp flour 1/2 cup cream 2-3 tbsp broth or stock* of choice Mace Salt & pepper (to taste) 1. Wash, peel and trim your parsnips. Put them into a saucepan and add enough milk to cover. 2. Boil until fork-tender, stirring occasionally. [tip: Short on milk? Thin it out a bit with water] 3. Drain parsnips and set aside to cool a bit. 4. Once cool enough to handle, slice parsnips into spears 2-3” long. Set aside. 5. Start your white sauce. Melt 2tbsp butter in a skillet over medium-low heat. 6. Whisk in 1-1.5tbsp flour and simmer for 2-3 minutes to cook out the flour flavor, whisking the whole time. 7. Add 1/2 cup cream and whisk to combine for about 30 seconds. The sauce should start to thicken. 8. Add 2-3 tbsp of broth, or enough to bring it back to a smooth, creamy consistency. 9. Add 1/2 tsp of mace and salt and pepper to taste. 10. Reduce heat to low, add parsnips and stir to coat parsnips in sauce. 11. Serve hot. *Tip from Victoria, Coordinator of Households and Foodways: I save all the veggie scraps like onion peels, outer cabbage leaves, herb stems and the end and peels of these parsnips in a container in my freezer. When it gets full I transfer it to a stock pot, add a bay leaf, a bit of salt and water enough to cover and let it simmer for a few hours to make a yummy aromatic stock. Stock can be canned, frozen or used within the week. INGREDIENTS - Equipment: Medium/large saucepan Skillet, non-stick is best Colander Whisk and spoon - Ingredients: 6 – 7 parsnips Milk enough to cover parsnips in saucepan, about 2 pints. [tip: Short on milk, thin it out a bit with water] 2 tbsp butter 1 – 1 1/2 tbsp flour 1/2 cup cream 2-3 tbsp broth or stock* of choice Mace Salt & pepper (to taste) - 1. Wash, peel and trim your parsnips. Put them into a saucepan and add enough milk to cover. - 2. Boil until fork-tender, stirring occasionally. [tip: Short on milk? Thin it out a bit with water] - 3. Drain parsnips and set aside to cool a bit. - 4. Once cool enough to handle, slice parsnips into spears 2-3” long. Set aside. - 5. Start your white sauce. Melt 2tbsp butter in a skillet over medium-low heat. - 6. Whisk in 1-1.5tbsp flour and simmer for 2-3 minutes to cook out the flour flavor, whisking the whole time. - 7. Add 1/2 cup cream and whisk to combine for about 30 seconds. The sauce should start to thicken. - 8. Add 2-3 tbsp of broth, or enough to bring it back to a smooth, creamy consistency. - 9. Add 1/2 tsp of mace and salt and pepper to taste. - 10. Reduce heat to low, add parsnips and stir to coat parsnips in sauce. - 11. Serve hot. - *Tip from Victoria, Coordinator of Households and Foodways: - I save all the veggie scraps like onion peels, outer cabbage leaves, herb stems and the end and peels of these parsnips in a container in my freezer. When it gets full I transfer it to a stock pot, add a bay leaf, a bit of salt and water enough to cover and let it simmer for a few hours to make a yummy aromatic stock. Stock can be canned, frozen or used within the week. INSTRUCTIONS 1. Wash, peel and trim your parsnips. Put them into a saucepan and add enough milk to cover. 2. Boil until fork-tender, stirring occasionally. [tip: Short on milk? Thin it out a bit with water] 3. Drain parsnips and set aside to cool a bit. 4. Once cool enough to handle, slice parsnips into spears 2-3” long. Set aside. 5. Start your white sauce. Melt 2tbsp butter in a skillet over medium-low heat. 6. Whisk in 1-1.5tbsp flour and simmer for 2-3 minutes to cook out the flour flavor, whisking the whole time. 7. Add 1/2 cup cream and whisk to combine for about 30 seconds. The sauce should start to thicken. 8. Add 2-3 tbsp of broth, or enough to bring it back to a smooth, creamy consistency. 9. Add 1/2 tsp of mace and salt and pepper to taste. 10. Reduce heat to low, add parsnips and stir to coat parsnips in sauce. 11. Serve hot. Non-personal archive pmurad May 3, 1996 at 7:46 PM