Ingredient: Parsnips
Category: Vegetables
Season: November to February
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot.
Parsnips resemble carrots , but are paler and have a stronger flavor.
Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.
Until the potato arrived from the New World , its place in dishes was occupied by the parsnip and other root vegetables such as taro.
Parsnips can be boiled, roasted or used in stews, soups and casseroles .
In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew , leaving behind a more subtle flavour than the whole root and contributing starch to thicken the dish.
Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English speaking world and frequently features in the traditional Sunday Roast.
Finally, parsnip can be eaten raw.
The parsnip originates in the Mediterranean region and originally was the size of a baby carrot when full grown
The parsnip is richer in vitamins and minerals than its close relative the carrot .
It is particularly rich in potassium with 600 mg per 100 g.
The parsnip is also a good source of dietary fiber . 100 g of parsnip contains 55 calories (230 kJ) energy.
Some people can have an allergic reaction to parsnip , and parsnip leaves may irritate the skin.
Personally I think parsnips are best after the frosts have arrived, which really does intensify their flavour.
As parsnips are stored, they tend to go a bit woody towards the end of the winter.
Preparing and cooking parsnips
You can, buy small, young parsnips that don't need peeling and coring;
The older, larger, late-winter parsnips need the peel taken off and the cores cut out.
Cut them into even-sized pieces and steam for 10-15 minutes.
Serve with plenty of salt and freshly milled black pepper and a little butter. |