Parsnip Stew

1. 1

   Cook parsnips and potatoes in their skins for 20 minutes.

2. 2

   Drain, reserving pot liquor.

3. 3

   When cool, peel and cut into large slices.

4. 4

   Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.

5. 5

   Cover with pot liquor and bake in a slow oven for 20-30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.