Ingredients
1 lb idaho potatoes
1 lb parsnips
1/4 cup butter or margarine
1 large onion, diced
1 1/2 tsp salt
1 tsp paprika
1/2 tsp freshly ground pepper
Directions
In a 2-quart saucepan, bring two inches of water to a boil over high
heat. Meanwhile. peel the Idaho' Potatoes and parsnips; cut them into
I /2-inch cubes, and add them to the boiling water. Boil 10 minutes,
or until tender Drain well. In a 1 2-inch skillet over medium heat,
melt the butter. Add onion and cook about 5 minutes, stirring
occasionally. Add the potatoes and parsnips, salt, paprika, and
pepper to the skillet, and cook 5 to 10 minutes longer over
medium-high heat, stirring frequently, until the v egetables are
golden brown.
(Makes 6 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Potato & Parsnip Home Fries Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes back into the far past, at least as far as the Egyptians, and possibly even further than that. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a series of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius created a few documents describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans made use of a good variety of herbs and spices, including some that we all recognise such as thyme, mint and parsley. Moving on, we have two interesting books from the 14th Century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that is served today, but instead descriptions of the types of meals on the menus of the nobility of the time. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the East, such as basil and rosemary. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, the majority of which are kept safe in private collections. The revolution that is television brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potato & Parsnip Home Fries recipe.
