Recipes

Classic Pork N' Parsnips Recipe

Jonathan Hirsch|

Classic Pork N' Parsnips Recipe
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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. 
Servings
4
Pork N' Parsnips
Ingredients
  • 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
Directions
  1. Cut excess fat from porkcubes. Place fat in deep kettle; cook until crispy; remove crisp fat pieces.
  2. In fat left in kettle, thoroughly brown pork. Add salt, pepper, paprika, and onion.
  3. Drain peas; add water and bouillon to canned liquid, and heat in medium-sized sauce pot on medium heat.
  4. Pour liquid over pork; cover and let simmer until tender: about 35 min.
  5. Pare parsnips; remove center core; cut in cubes. Pare potatoes; cut in cubes.
  6. Add parsnips, potatoes, peas to meat; cover; simmer just for 10 minutes.
 
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