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Classic Pork N' Parsnips Recipe

Pork N' Parsnips

Pork N' Parsnips

Here is a classic and delicious recipe for pork and parsnips. This recipe has been adapted from a recipe first published in the spring 1948 issue of Good Housekeeping Magazine. 


  • 1 Pound pork shoulder, cubed
  • 1/2 Pound potatoes
  • 1/4 Teaspoon pepper
  • 1 Pound parsnips
  • 1/4 Teaspoon paprika
  • 1 medium-sized onion, chopped
  • 2 chicken bouillon cubes
  • 1 8-ounce can of peas
  • 1 Teaspoon salt


Cut excess fat from porkcubes. Place fat in deep kettle; cook until crispy; remove crisp fat pieces.

In fat left in kettle, thoroughly brown pork. Add salt, pepper, paprika, and onion.

Drain peas; add water and bouillon to canned liquid, and heat in medium-sized sauce pot on medium heat.

Pour liquid over pork; cover and let simmer until tender: about 35 min.

Pare parsnips; remove center core; cut in cubes. Pare potatoes; cut in cubes.

Add parsnips, potatoes, peas to meat; cover; simmer just  for 10 minutes.