Prep 20 mins
Cook 40 mins
From a recipe book on 18th century frontier outpost recipes. "Parsnips present no storage problem as they can be left in the ground all winter."
- Cook parsnips and potatoes in their skins for 20 minutes.
- Drain, reserving pot liquor.
- When cool, peel and cut into large slices.
- Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
- Cover with pot liquor and bake in a slow oven for 20-30 minutes.