Total Time
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."


  1. Cook parsnips and potatoes in their skins for 20 minutes.
  2. Drain, reserving pot liquor.
  3. When cool, peel and cut into large slices.
  4. Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
  5. Cover with pot liquor and bake in a slow oven for 20-30 minutes.

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