Parsnips are a root vegetable that closely resemble a carrot in shape, but taste more like a sweet potato. The vegetable is usually grown in northern climates where the weather is cooler. Parsnips are sweetest after a frost. In Europe, they were used to sweeten jams and cakes before sugar became widely available.
Parsnips have year-round availability, but are in-season from mid-August through March. At the end of their season (in February and March), they can have a woodier center, which no amount of cooking can soften. It’s best to buy fresh parsnips in the late fall through early winter months. Choose parsnips that are firm and dry without pits. The smaller vegetables may be more flavorful and tender.
Refrigerate parsnips unwashed in an unsealed bag for up to three weeks.
Parsnips are usually eaten in a cooked form and are rarely eaten raw. Parsnips can be combined with other root vegetables, sprinkled with olive oil and roasted for a side dish. They can also be added to stews or soups to bring out a sweet flavor, or be pureed and added to broth as a base for a soup. In addition, parsnips can be steamed, or sliced into chips and baked.
Parsnips can be preserved in the freezer easily. Wash, peel and cut the parsnips. Blanch for two minutes, place in freezer-safe containers and freeze.
Parsnips contain high amounts of potassium, which aids in blood pressure control. They also contain high amounts of folate (folic acid), a B vitamin that helps the body make healthy new cells. Parsnips also shine as a good source of fiber, which helps keep you full and aids in digestion. Try the recipe below for a quick, filling side dish at any family meal.
Harvest Vegetable Salad
Serves 4.
All you need:
- 2 cups romaine lettuce
- 1 cup cilantro leaves
- 1 cup coarsely chopped peeled parsnips
- 1 cup coarsely chopped peeled carrots
- 1 cup coarsely chopped peeled turnips
- 1/4 cup lime juice
- 1/2 tsp grated lime zest
- 1 tsp sugar
- 1/4 tsp chili powder
- 1 tbsp olive oil
All you do:
- Boil 1 quart of water. Combine lettuce and cilantro and divide onto 4 plates.
- Place parsnips, carrots and turnips into boiling water. Return water to a simmer; cook vegetables for 2 minutes. Strain into colander.
- Mix lime juice, lime zest, sugar, chili powder and olive oil to make dressing. Place hot vegetables on top of greens and top with homemade salad dressing. Serve immediately.
Nutrition Facts per serving: 90 calories, 4g fat, 0.5g saturated fat, 24mg sodium, 14g carbohydrates, 4g fiber, 1g protein.
Source: fruitandveggiesmorematter.org.
