6 parsnips (washed, peeled, and quartered lengthwise)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup unsalted butter, melted
1/4 cup lard, melted
Place the parsnips in a large saucepan with just enough water to cover the. Boil the parsnips for 10 minutes or until tender in the center. Drain and pat dry.
Melt the butter and lard over medium heat being careful not to burn it.
In a large pie pan combine the flour, salt and pepper. Dip the parsnips in the heated butter and lard mixture and then dip a few at a time in the flour mixture.
Heat the remaining butter and lard on medium-high. When it begins to sizzle, add the buttered floured parsnips. Fry the parsnips until a golden brown on all sides turning occasionally. Serve hot. I enjoyed the fried parsnips as much as potatoes.
This recipe is in History Lover's Cookbook.