Parboil them; then, after cutting lengthwise, _sauté_ them to a
light-brown in a little hot butter or drippings.
PARSNIPS SAUTÉD.
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner · 第 359 / 772 题