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PARSNIPS


Parsnips, which look like albino carrots, are available twelve monthsof the year. When cooked they are as tender as and possibly sweeter thantheir cousin the carrot. As with carrots, only the root of the parsnip isedible, not the greens.

Parsnips are at their flavor best after they have been exposed to cold weather,and are at their poorest in midsummer. When stored in a cold, humid areaor a refrigerator, they have a long shelf life.

Of the limited amount sold in North America (they don't do very well inEurope either), most parsnips wind up in stews or soups. However, they areespecially flavorful when cooked along with carrots and you can preparethem as you would carrots. Even though parsnips are as easy to grow as carrots,lack of consumer demand results in limited distribution and comparativelyhigh prices.

Judge the quality of parsnips as you would carrots. Select those that arefirm, crisp, and free from cracks. Medium-sized parsnips are preferableto those that are very small or very large. Avoid those that are discolored(brown instead of cream-colored) and those that are withered and limp.

Deamer 5/97