Parsnip

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.

Cooking

Parsnips need to be peeled before eating: for cooked parsnips boil or steam the washed root and then scrape off the skin to preserve nutritional value. Peeled and pared raw parsnips will turn dark when exposed to the air so cook them right away or hold them in water with a bit of lemon juice added.
Due to the resemblance to carrots parsnips could be used as its’ substitute.

For the sweet and earthy flavour parsnips are often preferred to turnips. They can be boiled, roasted or used in stews, soups and casseroles. Parsnips can also be fried, or be eaten raw. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast.

Storing

Parsnips have been always prized for their long storage life. Store unwashed parsnips in a cool dark place as you would carrots; when refrigerated in a plastic bag they would keep for up to two weeks. But

do not store parsnips near apples, pears, and other fruits because the ethylene gas produced from the fruits can make parsnips bitter, say Kathleen Mayes and Sandra Gottfried in “Roots: A Vegetarian Bounty.”

Cooked parsnips can be refrigerated and used within three days. You could also freeze par-boiled, steamed or fully cooked and pureed veggies for up to 10 months.
Parsnips are a good source of fiber. They are also a source of niacin, vitamin C, many of the B vitamins, and potassium.

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.

Text: Anya Sokolovskaya
Photography: Eric Gloutnay