This recipe needs advance preparation!
This is more of a story than a recipe...
I was talking to my Mum about the historic recipes section and she mentioned this.
“After the war, when I worked at Unilever House as a secretary, sometimes, as a treat, Mum used to make me banana sandwiches.
I found the recipe below in We'll Eat Again: Marguerite Patten
- 3 Parsnips
- Banana essence or extract
- Sugar to taste
- Choose young parsnips if possible for they are more tender and have a sweeter taste. Peel the parsnips, do not slice.
- Either cook in a small amount of unsalted water until tender or put into a steamer, cover and cook over boiling water.
- If boiling the parsnips, then dry well on kitchen paper. If steaming the parsnips, simply remove from the steamer and dry.
- Slice the cooked parsnips and put into a bowl and mash, add a few drops only of banana essence or extract. The easiest way to obtain a small amount of essence or extract is to dip a skewer into the bottle and then hold this over the bowl so the drops fall.
- Continue adding banana flavouring until you get the right taste. Add sugar to taste then mash until smooth.
Use as a sandwich filling or as a pudding with yogurt or custard.
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