Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
9
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
- vinegar
Directions
1
Cut cold cooked parsnips in halves lengthwise, or if very large in half -inch slices. Saute in hot butter, brown on both sides. Season with salt.
2
Wash and cook in boiling salted water. When tender, drain and plunge in cold water ; the skin will then slip off easily. Season with butter, pepper and salt and vinegar.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive