Savory Creamed Parsnips
Recipe No. 609 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 609 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Parsnips — 25 pounds
- Salt — as needed
- Water, boiling — as needed
- Parsley, chopped — 2 ounces (¼ mess kit cup)
- Pepper — (¼ mess kit spoon)
- Pork, salt, diced — 2 pounds
- White sauce — 1¼ gallons (5 No. 56 dippers)
Directions
- Wash parsnips; scrape to remove skins. Cut into quarters.
- Add boiling salted water to parsnips. Cover and heat to boiling point; reduce heat and simmer until tender. Drain.
- Add parsley and pepper.
- Fry salt pork until brown and crisp. Drain and reserve fat.
- Prepare white sauce (recipe No. 497) using fat from salt pork.
- Add salt pork to white sauce. Pour over parsnips just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Parsnips — 2 lb Salt — to taste Water, boiling — to taste Parsley, chopped — about 1 tsp Pepper — scale to taste ((¼ mess kit spoon)) Pork, salt, diced — 2½ oz White sauce — 1⅔ cups
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 609, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.