The parsnip is a root vegetable that looks like a thick, ivory carrot.
A member of the same family as carrots and parsley, it has fibrous flesh, a mild, celery-like fragrance and a sweet, nutty flavour. Parsnips are the sweetest root vegetable. Cold temperatures convert their starch to sugar. Parsnips are used cooked.
To store place unwashed in an unsealed plastic bag and refrigerate up to 4 weeks.
Prep and cook: Trim off the root end, the top and any large rootless or knobs. If cutting into chunks for soups, stews or roasting, peel with a vegetable peeler. Split large parsnips in half lengthwise and remove the woody core. Then cut to desired size. If they are to be puréed or mashed, cook unpeeled for more colour, flavour and nutrients, then slit the peel lengthwise and peel by hand. To cook: steam, boil, bake, roast, or sautéed. (avoid overcooking).
Goes with: Herbs, spices, and flavours such as: Brown sugar, butter, cinnamon, cream, curry, ginger, nutmeg, parsley, rosemary.
Foods: Apples, leeks, mushrooms, onions, oranges, potatoes, turnips, walnuts, sweet potatoes.
Low in calories and fat.
Good source of vitamin C, folate, manganese and fiber.