4 lg. parsnips
1/2 tsp. salt
1/4 c. flour
2 tbsp. butter

Pare parsnips and slice lengthwise. Cook with salt in small amount of water, until parsnips are tender.

Strip out center core if woody. Dip the slices in flour or mash to make little cakes. Fry in butter until golden brown. Makes 4 servings, 1/2 cup each.