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Buttered Parsnips


(Or pasternaks in som older texts)

Whole, or mashed, boiled parsnips, with butter (Francatelli 1852, etc).

The origin of the phrase 'fair words butter no parsnips' as a proverbial warning against flattery is unclear, though it can be traced back at least to John Clarke's 'Paroemiologia' of 1639.

Original Receipt in Francatelli 1852;

No. 144. Buttered Parsnips.
Scrape or peel the parsnips, and boil them in hot water till they are done quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fire until all is well mixed.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

255. TO BOIL PARSNIPS (Eighteenth Century)

Wash your parsnips well, boil them till they are soft, then take off the skin, beat them in a bowl with a a httle salt, put to them a httle cream and a lump of butter; put them in a tossiag-pan, and let them boil till they are like a custard pudding; put them on a plate, and serve them up.

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