Parsnips: Date Added: 1 Apr 2012 Ingredients:


Parsnips look like a pale carrot but they have a delicious flavor all their own- but not popular with every one. They are a good source of fiber and potassium but unlike carrots they are not a good source of vitamin A. Buy parsnips in late winter when their flavor is the sweetest. I recommend you serve them mashed or pureed, it seems to enhance the flavor. Buy small parsnips, the larger ones have a coarse woody pulp that will need to be removed.

Cooking Instructions:

To prepare: peel and chop one parsnip into inch pieces.
To cook: cover with just enough water to cover the parsnips. Bring to a boil and reduce heat and simmer covered about 4 to 8 minutes or until tender when pierced with a fork. Can also cook in the microwave on high for 90 seconds. Allow to cool, drain, reserving liquid. Puree with enough cooking water to make it smooth and fluffy or mash with a fork and cooking liquid
To roast: slice into even size pieces toss with a little olive oil and salt and pepper and roast until tender about 20 minutes at 375 degrees. Turn at least once while cooking.

Storage: parsnips do not seem to last quite as long as carrots, keep them refrigerated and use within two weeks.

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