Wash and cook in boiling salted water until tender. Drain, drop into cold water and remove skins. Cut in pieces-reheat over hot water, serve with butter, or cream sauce,or fry in butter, or glaze like carrots.

A pound of parsnips will serve four. Boil 40 to 60 minutes.

To fry parsnips,cut in pieces 2to 3 inches long. Season with salt. Roll in flour, fry in deep hot fat to golden brown.