210 examples of parsnips in sentences

INGREDIENTS.1 sheep's head, sufficient water to cover it, 3 carrots, 3 turnips, 2 or 3 parsnips, 3 onions, a small bunch of parsley, 1 teaspoonful of pepper, 3 teaspoonfuls of salt, 1/4 lb. of Scotch oatmeal.

Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.

Fair words butter no parsnips.

In the best families the prejudice against parsnips is sometimes ineradicable.

A very good way to cook carrots, turnips, and parsnips, is to make up a good white sauce, put in Queen pudding-bowl or some other such dish, lay in the carrots, parsnips, &c. Cover and steam till cooked.

A very good way to cook carrots, turnips, and parsnips, is to make up a good white sauce, put in Queen pudding-bowl or some other such dish, lay in the carrots, parsnips, &c. Cover and steam till cooked.

The thin, watery mixture, or grey "stodgy" mass which is sometimes served with cauliflower or parsnips, even where the other viands are fairly well cooked and served, is certainly enough to condemn "vegetables."

She's going to keep the carrots and parsnips there too.

To furnish the requisite amount of nitrogenous material for one day, if potatoes alone were depended upon as food, a person would need to consume about nine pounds; of turnips, sixteen pounds; of parsnips, eighteen pounds; of cabbage, twenty-two pounds.

The percentage of nutritive elements contained in the parsnip is very small; so small, indeed, that one pound of parsnips affords hardly one fifth of an ounce of nitrogenous or muscle-forming material.

If the parsnips are smooth-skinned, fresh, and too small to need dividing, they need only be washed thoroughly before cooking, as the skins can be easily removed by rubbing with a clean towel.

Large parsnips should be divided, for if cooked whole, the outside is likely to become soft before the center is tender.

Parsnips may be boiled, baked, or steamed; but like all other vegetables containing a large percentage of water, are preferable steamed or baked.

When tender, remove the skins, slice, and serve with cream or an egg sauce prepared as directed for Parsnips with Egg Sauce.

There should remain about one half pint of the liquor when the parsnips are done.

Arrange on an earthen plate or shallow pudding dish, not more than one layer deep; cover with the juice, and bake, basting frequently until the juice is all absorbed, and the parsnips delicately browned.

Drain thoroughly, cut the parsnips in slices, and mash or serve with a white sauce, to which a little lemon juice may be added if desired.

BROWNED PARSNIPS.Slice cold parsnips into rather thick pieces, and brown as directed for browned potatoes.

CREAMED PARSNIPS.Bake or steam the parsnips until tender; slice, add salt if desired, and a cup of thin sweet cream.

PARSNIPS WITH CREAM SAUCE.Bake as previously directed.

PARSNIPS WITH EGG SAUCE.Scrape, wash, and slice thinly, enough parsnips to make three pints; steam, bake, or boil them until very tender.

Let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened; then add slowly the well-beaten yolk of one egg, stirring rapidly so that it shall be well mingled with the whole; add salt to taste; let it boil up once, pour over the parsnips, and serve.

STEWED PARSNIPS WITH CELERY.Prepare and steam or boil some nice ones until about half done.

PREPARATION AND COOKING.The suggestions given for the preparation of parsnips are also applicable to carrots; and they may be boiled, steamed, or browned in the same manner.

When tender, drain thoroughly, and pour over them a sauce prepared the same as for parsnips (page 244), with the addition of a tablespoonful of sugar.

210 examples of  parsnips  in sentences