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Parsnip

alokskumar's picture


Roasted ParnipParsnip

Europeans brought the parsnip to the united states in the early 1600s but this creamy-white root has never become an American favorite. The first frost of the year converts the parsnip’s starch to sugar and gives it a pleasantly sweet flavor. French parsnips are available round the year with the peak period during fall and winter. Look for small to medium, well-shaped roots, avoid limp, shriveled or spotted parsnips. They can be refrigerated in a plastic bag for up to 2 weeks. Parsnip are suitabale for almost any method of cooking including baking, boiling, sautéing and steaming. They’re often boiled, then mashed like potatoes. Parsnip contain small amounts of iron and vitamin.

 

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9 Comments

Snigdha's picture
The other day I bought some parsnips and cooked them like 'Aloo Fry'. It was great!
alokskumar's picture
yes something like potato but potatoes and parsnip these two things are totaly diffrent
LizzieMarieCuisine's picture
I add parnips to my chicken soup, very tasty addition. Warmly, Lizzie Marie Cuisine feeding body & soul
alokskumar's picture
yes it is good with soup it gives nice taste and texture
shantihhh's picture
Parsnips are a wonderful winter root crop. If they stay in he ground and expierence frosts they are said to become sweeter. Parsnips are great with potatoes, in soups like Scotch Broth, as a salad, even as wine, and as cakes Parsnip Cakes--- Parsnips mashed with a little butter and pepper and salt, and then dipped into flour and formed into small, round cakes, are nice if fried in lard, dripping or bacon fat. The food value of Parsnips exceeds that of any other vegetable except potatoes. It is easy of production and should be more extensively grown. The Parsnip, together with the carrot, was cultivated by the Ancients in Roman times. According to Pliny, Parsnips were held in such repute by the Emperor Tiberius that he had them annually brought to Rome from the banks of the Rhine, where they were then successfully cultivated. They are dressed in various ways and are much eaten with saltfish during Lent. Salsify another wonderful vegetavle that is rarely eaten outside Europe. In Holland, Parsnips are used in soups, whilst in Ireland cottagers make a beer by boiling the roots with water and hops, and afterwards fermenting the liquor. A kind of marmalade preserve has also been made from them, and even wine which in quality has been said to approach the famed Malmsey of Madeira. It has a tough, wiry root, tapering somewhat from the crown, from which arises the erect stem, 1 to 2 feet high, tough and furrowed. The leaf-stalks are about 9 inches long, the leaves divided into several pairs of leaflets, each 1 to 2 inches long, the larger, terminal leaflet, 3/4 inch broad. All the leaflets are finely toothed at their margins and softly hairy, especially on the underside. The sheath at the base of the leaf-stalk is about 1 1/2 inch long, the first pair of leaflets being 4 inches above it. The modern cultivated Parsnip has developed a leaf-stalk 2 feet long, the first pair of leaflets being several inches above the sheath. The leaflets are oblong, about 2 inches across at the basal part and 4 1/2 inches in length (more than double the size of those of the wild plant), and are entirely smooth and somewhat paler in colour. The flowers in each case are yellow and in umbels at the ends of the stems, like the carrot, though the umbels do not contract in seeding, like those of the carrot. The flowers of the cultivated Parsnip are of a deeper yellow colour than those of the wild plant. The Parsnip is a biennial, flowering in its second year, throughout June and August. The fruit is flattened and of elliptical form, strongly furrowed. Parsnip 'seeds' as the fruit is commonly called, are pleasantly aromatic, and were formerly collected for their melicinal value and sold by herbalists. They contain an essential oil that has the reputation of curing intermittent fever. A strong decoction of the root is a good diuretic and assists in removing obstructions of the viscera. It has been employed as a remedy for jaundice and gravel. So if have never given that funny carrot looking white root - well do it is excellent and very healthy!
alokskumar's picture
yes it's also goes as accompanisment with roast truky yam and parsnip puree.
shweta.sachdeva's picture
I saw a delicious recipe of parsnips with cinnamon and nutmeg, as soon as I have perfected it, I will share it with you! Meanwhile I fried parsnips (thinly sliced) with black mustard seeds, chopped green chillies and garlic. I added a pinch of salt and served them with dessicated coconut. My flatmate loved what I had done to a vegetable that we were served as part of our sunday roast at a nearby pub. Hope some of you try this and let me know what you think.
Ms.Boudreaux's picture
Thank you for sharing this fantastic seasonal recipe! :) "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Barnes and Noble NOOK giveaway's picture
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