We are starting a new PassiFlora blog feature: Weekend Read which will bring back the most interesting articles from previous issues of the magazine. Today’s Weekend Read is about Parsnips - root vegetables that could be easily used in place of carrots.

Parsnips, close relatives of carrots, were grown by the Greeks, enjoyed in the Middle Ages, and served at the tables during the Renaissance. Due to their natural sweet and nutty flavour, parsnips were usually sweetened with honey or used in fruited cakes and desserts. In those times parsnips were much smaller - only a size of a baby carrot. Today these white and yellow root-vegetables could be grown to an immense size, but the bigger ones tend to have a woody and bitter core.

When using a big parsnip, cut away and use the softer flesh; reserve the core for stews or soups.

More about parsnips …

Fun Facts

• Small, tender parsnips can be peeled and grated raw into salads.
• To avoid mushy parsnips, add them to sautés, soups, and stews near the end of the cooking time.
• Some people can have an allergic reaction to parsnip, and parsnip leaves may irritate the skin.
• Herbs complementary to parsnips include basil, parsley, thyme, and tarragon.

Image: Eric Gloutnay

This entry was posted Friday, April 17th, 2009 at 7:11 am and is filed under Weekend read. You can leave a response, or trackback from your own site.