- 1 lb parsnips, peeled and cut in 2-inch chunks (halve the thick chunks from the top of the parsnips lengthwise so that they willk cook tender in about the same time as the thinner root ends)
- 1 cup dark beer or stout
- A 1-inch piece of stick cinnamon
- 2 large blades of mace
- 3 whole cloves
- Pinch of salt
- Pinch of pepper
Remove cinnamon, mace, and cloves, and serve parsnips hot as an accompaniment to roast fowl, ham, or pork.
(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Plimouth Plantation in Plymouth, Massachusetts, in existence from 1627 to 1691.)
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