Water-parsnip

Definitions

  • Chambers's Twentieth Century Dictionary
    • Water-parsnip a plant of the aquatic genus Sium—the skirret
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Etymology

Chambers's Twentieth Century Dictionary
A.S. wæter; Dut. water, Ger. wasser; Gr. hydōr, L. udus, wet, unda, a wave, Sans. udan, water.

Usage

In literature:

The gardener was near the gate, watering the dill and parsley, the carrots and parsnips.
"The Lilac Fairy Book" by Andrew Lang
Clean and scrape the desired number of parsnips and put them to cook in sufficient boiling salted water to cover.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
This vegetable is scraped and thrown into cold water for a few hours, then boiled in the same way as Carrots and Parsnips.
"Gardening for the Million" by Alfred Pink
Carrots contain more water than parsnips, and both much cellulose and little nutritive material.
"Science in the Kitchen." by Mrs. E. E. Kellogg
Scrape and boil 5 or 6 parsnips in salted water until tender and drain.
"Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"" by Edith M. Thomas
Boil parsnips tender in salted water, drain and mash them through a colander.
"Vaughan's Vegetable Cook Book (4th edition)" by Anonymous
Water parsnip, sweet flag, cinquefoil, bat's blood, deadly nightshade, and oil.
"The Witch-cult in Western Europe" by Margaret Alice Murray
Friend wife decided she could herself dip a few parsnips in boiling water without the aid of a European kitchen mechanician.
"You Should Worry Says John Henry" by George V. Hobart
Take two good-sized parsnips, peel and cook them until tender in as little water as possible.
"The Golden Age Cook Book" by Henrietta Latham Dwight
The gardener was near the gate, watering the dill and parsley, the carrots and parsnips.
"The Lilac Fairy Book" by Andrew Lang
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In news:

In a medium saucepan, cover the parsnips with the milk and water, add a pinch of salt and bring to a boil.
Cook the parsnips in salted water for about 20 minutes, then blitz in a food processor with the butter and plenty of seasoning.
Clean the parsnips well in tepid water and dry with a paper towel.
Add the water and a pinch of salt, cover and cook over low heat until the parsnips are tender, about 15 minutes.
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