A close relative of the carrot, who gets way less love, is the parsnip. Since ancient times, these vegetables have been cooked up and enjoyed, but for some reason in the US, most of us choose to pass the parsnip by without a second glance. Once cooked, the flavor of a parsnip is surprisingly sweet and buttery. It's starchy nature makes it a lighter stand-in for the potato, or a welcome ingredient to a standard root vegetable medley. Interested in learning more about cooking with this underutilized yet delicious vegetable? Just keep reading.
When shopping for parsnips, use the same criteria that you would consider for a carrot. Select firm vegetables that are not enormous. Sometimes the big guys have a woody, unappetizing core. Store raw parsnips in the fridge, and don't worry about using them immediately; they keep for up to three weeks. Whether they're raw, roasted, or boiled, parsnips are a delicious and nutritious addition to a Winter meal. Here are some recipes that will help you bring parsnips to your table:
- Make bubble and squeak, a traditional English breakfast dish that utilizes parsnips.
- Take a twist on your traditional pasta dish by pairing parsnips and pancetta in tagliatelle.
- Keep the Winter chill away with parsnip and apple soup.
- Opt for a parsnip purée instead of your traditional mashed potatoes.
- If you're feeling adventurous, try this sweet root vegetable out in spiced parsnip cake.
Any other ways you love to prepare parsnips? Share your ideas below!
Source: Flickr User *clairity*