How to Cook Parsnips
Availability: All year: peak October to March.
Buying Guide: Look for straight, small (5- to 10-inch) smooth-skinned roots. Large ones may have woody cores. Avoid parsnips that are limp or shriveled or that have splits or brown spots.
Storage: Refrigerate in a plastic bag up to 10 days.
History: This carrot family member is ivory or pale yellow and tastes like a combination of a carrot and a sweet potato with an appealing nutty flavor. Since farmers believe frost improves the flavor, parsnips are not harvested until after the first cold spell.
- To prepare parsnips, peel with vegetable peeler. Trim ends and cut into 3/4-inch chunks.
Trim the end of the parsnip
into 3/4-inch chunks.
- Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnip chunks. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; if desired.
Coarsely mash the parsnips
after they've been boiled.
In the next section, we will show you how to prepare one of the sweetest vegetables you can eat -- beets.
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