Thursday, June 6, 2019

Parsnips in Candied Orange Sauce (1964)

  • 12 small parsnips, cooked
  • 1/2 cup orange juice
  • 2 tbspns brown sugar
  • 2 tbspns light syrup
  • 1/2 tspn salt
  • 1/4 tspn paprika
  • 2 tbspns butter
  • Grated orange peel
Place cooked parsnips in shallow 9-x-12-inch casserole dish. Combine orange juice, brown sugar, syrup, salt, and paprika. Pour over parsnips.

Dot with butter, and sprinkle with orange peel. Bake at 400 degrees for 20 minutes or until bubbly. Yield: 6 servings.

Another "Lost" Parsnips Recipe
Parsnips Stewed in Dark Beer (1627)

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs Juanita Patton of Inola High School in Inola, Oklahoma.) 

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