To dress parsnips is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of parsnips that are initially boiled before being creamed into a blend of milk and butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress parsnips.
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To dreſs parſnips.
THEY ſhould be boiled in a great deal of water, and when you find they are ſoft (which you will know by running a fork into them) take them up, and carefully ſcrape all the dirt off them, and then with a knife ſcrape them all fine, throwing away all the ſticky parts ; then put them into a ſaucepan with ſome milk, and ſtir them over the fire till they are thick. Take great care they don't burn, and add a good piece of butter and a little ſalt, and when the butter is melted ſend them to table.
Bring a pan of lightly-salted water to a boil. Add the parsnips and cook for about 30 minutes, or until tender. Peel the parsnips then scrape the flesh into a pan.
Add the milk and bring to a simmer then work in the butter and season to taste with salt. Mash the parsnips into the liquid, turn into a serving dish and bring to the table.
