Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 tablespoons oil
- 1 teaspoon chopped parsley
- 6 medium parsnips
- salt
- pepper
- parsley
Directions
Peel 6 medium parsnips, cut in pieces 1^ inches long, cut these in strips, wash, put in boiling, salted water with a little lemon, cover and let boil slowly 45 minutes, or until done. Drain and put in a bowl. Season with salt and pepper, 2 tablespoons oil, 1 teaspoon chopped parsley, and the juice of J a lemon. Let stand in this J hour. Have a good fritter batter prepared, drop in the parsnips, then drop them into boiling fat and fry.
Salsify fritters are made in the same way.
PEAS (CANNED).
Drain the liquor from canned peas, put in boiling, salted water and boil 3 minutes, drain again, place in a saucepan with a little melted butter, salt and pepper, and stir while cooking about 2. minutes.