(Recipe #48, page 62)

Parsnips are thick white pithy root vegetables rich in sugar; many consider them a delicacy, even though they are not popular with everyone. It would also be good to see them cultivated more extensively.

After being washed, parsnips should be scraped, washed again, and cut into thick, short slices by being split crossways and cut into pieces half the length of a finger. Then bring water with butter to a boil and add the parsnips in batches; sprinkle the requisite salt on top. Cook the parsnips until tender, about an hour. The liquid, which must not boil down much, is thick enough without any addition.

Side dishes: any kind of cutlet, also bratwurst.

Translated by David Green.


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