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. Let them stew slowly until nearly dry, or if preferred, just boil up once and serve.
MASHED PARSNIPS.—Wash and scrape, dropping at once into cold water to prevent discoloration. Slice thinly and steam, or bake whole until perfectly tender. When done, mash until free from lumps, removing all hard or stringy portions; add salt to taste and a few spoonfuls of thick sweet cream, and serve.
PARSNIPS WITH CREAM SAUCE.—Bake as previously directed. When tender, slice, cut into cubes, and pour over them a cream sauce prepared as for Turnips with Cream Sauce. Boil up together once, and serve.
PARSNIPS WITH EGG SAUCE.—Scrape, wash, and slice thinly, enough parsnips to make three pints; steam, bake, or boil them until very tender. If boiled, turn into a colander and drain well. Have ready an egg sauce, for preparing which heat a pint of rich milk or very thin cream to boiling, stir into it a level tablespoonful of flour rubbed smooth with a little milk. 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. The sauce should be of the consistency of thick cream.
PARSNIPS WITH POTATOES.—Wash, scrape, and slice enough parsnips to make two and a half quarts. Pare and slice enough potatoes to make one pint. Cook together in a small quantity of water. When tender, mash smoothly, add salt, the yolks of two eggs well beaten, and a cup of rich milk. Beat well together, put into an earthen or china dish, and brown lightly in the oven.
STEWED PARSNIPS.—Prepare and boil for a half hour; drain, cover with rich milk, add salt if desired, and stew gently till tender.
STEWED PARSNIPS WITH CELERY.—Prepare and steam or boil some nice ones until about half done. If boiled, drain thoroughly; add salt if desired, and a tablespoonful of minced celery. Turn rich boiling milk over them, cover, and stew fifteen or twenty minutes, or till perfectly tender.
DESCRIPTION.—The garden carrot is a cultivated variety of a plant belonging to the Umbettiferae, and grows wild in many portions of Europe. The root has long been used for food. By the ancient Greeks and Romans it was much esteemed as a salad. The carrot is said to have been introduced into England by Flemish refugees during the reigns of Elizabeth and James I. Its feathery leaves were used by the ladies as an adornment for their headdresses, in place of plumes. Carrots contain sugar enough for making a syrup from them; they also yield by fermentation and distillation a spirituous liquor. In Germany they are sometimes cut into small pieces, and roasted as a substitute for coffee.