Carefully =Broiled Nutmese= may be served with creamed parsnips or celery on toast, or with mint sauce, tomato and tomato cream sauce, and nearly all the sauces and vegetables with which trumese is served.
Parsnips are best buried in a pit in the garden, and not opened till March or April, in cold parts of the country.
Parsnips contain more sugar than any other edible root, and are therefore worth more per bushel for food.
They come up so soon that they protect the parsnipsand carrots from too hot a sun while tender, and also serve to mark the rows, so that they may be hoed early, without danger of destroying the young plants.
Parsnips may be grown many years on the same bed without deterioration, provided a little decomposed manure or compost be annually added.
Parsnips and salsify may be stewed in the above manner, substituting a little chopped celery for the parsley.
A bed of parsnips should also be prepared in the same way; and another crop of peas of the marrow-fat kind may be planted in drills in the same manner as the former.
Carrots and parsnips like a loose or sandy soil, as do sea-kale and many other plants.
Now is a good time to begin to dig up parsnips and carrots to store away for winter; and now all ground not in use should be well dug up and trenched, to lie ready for the winter's frost to act upon it.
A good dressing of dung applied to the previous crop is a valuable preparation where Carrots and Parsnips are to be grown.
One row can be devoted to one vegetable; or two or more vegetables of like requirements (as parsnips and salsify) may comprise a row.
Beginning at one side of the garden and running the rows the short way (having each row 100 feet long) sowings may be made, as soon as the ground is in condition to work, of the following: Fifty feet each of parsnips and salsify.
But the wild Parsnips hath a cutting, attenuating, cleansing, and opening quality therein.
They flower in July and the beginning of August, and the seed is ripe soon after, but the root is in its prime, as carrots and parsnips are, before the herb runs up to stalk.
Serve whole with a little drawn butter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of butter.
Carrots and parsnips are much alike in composition.
The beds for parsnips and carrots may be six feet wide and thirty long.
Wash, scrape, and slice enoughparsnips to make two and a half quarts.
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.
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.
There should remain about one half pint of the liquor when the parsnips are done.
Baked and steamed parsnips are far sweeter than boiled ones.
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.
He sat indoors on a little footstool, near the fire, and close also to his mother, who was busy cutting up parsnips for next day's dinner.
The next thing he did was to upset the saucepan; the parsnips fell out, and Peter began to count them.
She put her sewing away in her work-basket, and carried the saucepan and the dish of parsnips into the scullery.
Meanwhile I had ransacked my vegetable-bag, and though lettuce and asparagus were not there, plenty of beets and parsnips and squashes, etc.
It is a pleasing reflection that parsnips cannot be eaten till the second year.
Running the hand- plow close on either side of carrots, parsnips and other deep-growing vegetables will aid materially in getting them out.
The parsnips of circumstance are not buttered at the formal dinner, though the bread and butter plate sometimes shows its face as a serving convenience for bread, celery, olives and radishes.
Potatoes (white) Carrots, Turnips and Parsnips are the vegetables.
Dig a quantity of parsnips and salsify to be stored in the cellar for winter use.
Being hardy, it can be left in the ground over winter, or it can be dug and stored in the cellar along with parsnips and carrots for use in winter.
Goodm Hosmer bid the child carry the parsnips home againe he would not receiue them and if her mother desired a reason, bid her send her father and he would tell him the reason.
I hunted till I was tired and couldn't find a thing worth bringing home, except some winter parsnips that I dug out of Mr. Man's garden.
Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry.
Boil your parsnips till perfectly soft; pass them through a colander.
Then scrape and wash your parsnips, put them on in as little water as will keep them from burning, then add the pork; when the parsnips are soft dish them.
When the soup has been boiled till the meat is all in rags, and well skimmed--put into it the fried parsnips and let them boil about ten minutes, but not till they break or go to pieces.
Parsnips require less boiling than carrots; and, according to their size, will take from half an hour to an hour.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "parsnips" in a variety of sentences. We hope that you will now be able to make sentences using this word.
