Parsnip
Did you know that parsnips belong to the Apiaceae family, like carrots? Their roots look like carrots, but they're yellowish-white instead of red. This is the root that's eaten. It has a sweet flavor and is used as a seasoning in soups, stews, and roasts.
How and when to buy?
Parsnips are available from September to March. It's best to choose small to medium-sized roots; larger ones can be too tough. Avoid roots that have numerous small hairy growths or are covered in brown spots. This means the roots are stale or starting to spoil.
Culinary uses
Young parsnip roots don't need to be peeled. Washing them is sufficient. Older, larger roots should be peeled with a potato peeler or a sharp knife, then cut into equal-sized pieces. If the center of the root is too tough, remove it.
The chopped root can be fried (40-45 min.) or boiled (15-20 min.).
When preparing dishes, parsnips can be replaced with carrots or turnips.
Storage
If you put parsnips in the refrigerator in a perforated bag, they will stay fresh for a week.
All recipes with parsnips
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