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Parsnips

Europeans brought the parsnip to the United States in the early 1600s. The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor. Fresh parsnips are available year-round with the peak period during fall and winter. They can be refrigerated in a plastic bag for up to 2 weeks.

They may look like albino carrots, but parsnips have an identity - and a flavor - distinct from their orange cousins. This pale root vegetable, with its sweet, nutty flavor, makes a perfect side to a warm, winter meal.

Size matters and, in this case, small to medium is better. Avoid limp, shriveled, or spotted parsnips and reach instead for those that are firm and well shaped. Stored in a plastic bag, this versatile vegetable will last up to two weeks in the refrigerator. After peeling and trimming the ends, you can boil and mash parsnips - just as you would potatoes - or saute, bake, steam or blanch them and toss them in a salad after they cool. Parsnips can also be tasty additions to soups and stews; just put them in toward the end of the cooking time so they don't turn mushy.

Nutrition
Weighing in at 63 calories per half-cup, this root vegetable is a good source of fiber, folate and potassium. Parsnips also contain iron and vitamin C.

See also:
Cinderella Vegetables
Parsnip Food Facts
Best of the Best Vegetables

Recipe: Whipped Carrots And Parsnips

1-1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1-1/2 inch pieces
1/2 cup butter, diced
1 pinch ground nutmeg
Salt to taste
Ground black pepper to taste

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Makes 8 servings
Nutrition information per serving:
Calories 224
Protein 2.4g
Total Fat 12.1g
Sodium 158mg
Cholesterol 31mg
Carbohydrates 29.1g
Fiber 8.1g
Print just this recipe. (New window)

See also:
Papaya Gorp
Citrus and Papaya Salad
Orange Papaya Shake Break

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