Parsnips in Egg Sauce
Clean and cut into small dice and boil in a little salted water until tender, drain and pour over sufficient egg sauce to cover.
Stewed Parsnips
After washing the parsnips, slice them about half an inch thick; put them in a saucepan containing enough boiling water to barely cook them; add a tablespoonful of butter, season with salt, then cover closely and stew them until the water has cooked away, stirring often to prevent burning, until they are soft. When they are done, they will be of a creamy, light straw color, and deliciously sweet, retaining all the nutrition of the vegetable.