- Wikipedia Article About Parsnip on Wikipedia
The parsnip is a root vegetable related to the carrot, which it resembles, although it has a paler color and a stronger flavor. Like carrots in general, parsnips are native to Eurasia and have been eaten there since ancient times. Indeed, until the potato arrived from the New World, its place in dishes was occupied by the parsnip. Parsnips can be boiled, roasted or used in stews, soups and casseroles.
Parsnips look like a pale carrot and are actually a relative of the carrot, the celeriac, and the parsley root. Commonly found in Europe, this root vegetable arrived to the United States with the colonists. Popular in the 19th and early 20th centuries for its celery flavor and nutty fragrance, this vegetable was often used in recipes that called for caloric decadence.
Availability, selection, storage, and preparation Edit
Parsnips are available year round with a peak from fall into spring. They are often displayed with the parsley root, so be sure you know which is a parsnip. Parsley roots are typically sold with their feathery greens whereas parsnips are sold by the root.
Select medium-sized roots with uniform, creamy-beige skin. Avoid the limp, pitted, or shriveled roots. Store parsnips unwashed wrapped in paper towel, placed in plastic, and store in the vegetable crisper of the refrigerator for about 2 weeks.
Wash, peel, and trim parsnips as you would a carrot. If steaming, then the parsnips skins will slip off after cooking. If pureeing parsnips, then leave skins intact.
Recipes Containing Parsnips Edit
- Vegetable of the Month: Root Vegetables by the US Centers for Disease Control & Prevention