This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Wash and scrape parsnips and toss immediately into cold water to prevent discoloration. Proceed as for Mashed Turnips.
1 pint chopped parsnips.
2 tablespoons flour.
1/2 teaspoon salt 1 cup milk.
2 tablespoons butter.
Clean and scrape the parsnips and split lengthwise twice; then cut into one inch pieces. Boil in salted water (1/2 teaspoon salt to the pint) until tender, which will require one to two hours if old, or forty-five minutes if young. Make a white sauce of the remaining ingredients. Mix the white sauce with the cooked parsnips, from which the liquid has been drained, reheat and serve. Sauce for Vegetables may be used if preferred.
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