Curried parsnips from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paisleymonsoon on December 28, 2020

    "Oh so good!" was the note I left in my cookbook about this dish.

  • boyle014 on May 09, 2020

    Just okay. Parboiling for 5 minutes is too long. Flavor depends too much on "curry powder" choice. I'd rather get directions with the actual spices (cumin, coriander, etc.) In my case, the resulting dish was bitter, and I had to add some sugar to make it palatable. Not enough seasoning for 1.5 pounds of parsnips.

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