PARSNIP STEW

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Parsnip Stew image

From a recipe book on 18th century frontier outpost recipes. "Parsnips present no storage problem as they can be left in the ground all winter."

Provided by Nyteglori

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

8 parsnips
6 small potatoes
1/4 lb salt pork
salt and pepper, to taste

Steps:

  • Cook parsnips and potatoes in their skins for 20 minutes.
  • Drain, reserving pot liquor.
  • When cool, peel and cut into large slices.
  • Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
  • Cover with pot liquor and bake in a slow oven for 20-30 minutes.

Nutrition Facts : Calories 408.6, Fat 23.1, SaturatedFat 8.4, Cholesterol 24.4, Sodium 419.4, Carbohydrate 44.5, Fiber 5.6, Sugar 2, Protein 6.6

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