Parsnips Sautéd.
Parboil them; then, after cutting lengthwise, sauté them to a light-brown in a little hot butter or drippings.
Parsnip Fritters.
This is undoubtedly the best manner of cooking parsnips: Scrape, and, if large, cut them; put them into well-salted boiling water, and boil until tender; then mash them, adding to four or five parsnips a heaping tea-spoonful of flour, one or two eggs well beaten, pepper and salt to taste. Form the mixture into small cakes three-quarters of an inch thick and two and a half inches in diameter, and fry them on both sides to a delicate brown in a sauté pan, with a little hot butter. Serve hot.