Parsnip Stew

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."

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  parsnips
• 6  small potatoes
• 1⁄4 lb salt pork
•  salt and pepper, to taste

Directions

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.