Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 66

Parboil or steam the parsnips, divide into two lengthwise and remove the centre cores. Fill with forcemeat made of breadcrumbs seasoned with mixed herbs, salt and pepper, and bound with a little milk. Put the halves together again and secure with string. Dot with dripping and bake in a moderate oven until golden brown, basting frequently.