Parsnip

Parsnip

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From
Encyclopedia of Food and Cookery

A carrot-shaped, white root vegetable, most common in the winter months. It has a distinctive, slightly sweet and sometimes strong flavour, and makes a good accompaniment to most roast or grilled (broiled) meats.

Parsnip may be added to a mixed vegetable soup or stew, but use only half as much parsnip as carrot. Julienne (matchsticks) of carrot and parsnip cooked in a little water until tender but still firm, then tossed with butter and finely chopped herbs, is a lovely winter vegetable dish – add the parsnip juliennes to the water about 1 minute after the carrot.

Young parsnips can be mashed like potatoes, with butter, cream, pepper, salt and chopped parsley. This also makes tasty Croquettes, in the same way as potato. Old parsnips are not always suitable for mashing, as they may have a hard, woody core, which should be cut away before cooking.

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