Food

Food Information

Vegetables

Root Vegetables

PARSNIPS

Parsnips, which look like albino carrots, are available twelve months of the year. When cooked they are as tender as and possibly sweeter than their cousin the carrot. As with carrots, only the root of the parsnip is edible, 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 area or a refrigerator, they have a long shelf life.

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

Judge the quality of parsnips as you would carrots. Select those that are firm, crisp, and free from cracks. Medium-sized parsnips are preferable to 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