Parsnips exist since several thousand
years ago when people cultivated them in the garden. They used to be
the winter staple until they have been replaced by potato.
Parsnip is carrot's cousin and therefore, they are similar either in
shape or in color. When they are in cold, the quantities of starch will
convert to sugar. Therefore, parsnips is having acceptable crazy flavor
despite its sweetness. Also, they were used to make wine by the
English. On the other hand, the English also make wine with primroses.
In my estimation, home-grown parsnips are best, as they can be pulled
before they become overgrown and fibrous. If you do not have a garden,
try to find a market that sells young freshly pulled roots rather than
those that have been left too long in the ground or kept for months in
Once you added parsnips to soups or stews, you will always stick to
have them whenever you cook these kind of dishes. They can be cut into
matchsticks strips, sliced or cut into chunks. These vegetable pieces
can substitute potatoes in casseroles, roasted, braised, boiled,
steamed or mashed.
Parsnips cook more quickly than carrots and will fall apart if
overcooked - which is all right if they are to be mashed but not
particularly pleasant if you want them to retain their shape. Do no add
them until the last 15 minutes of cooking time in soups and stews.
Parsnips vegetable nutrients including high in fiber nutrients,
consists of calcium, potassium and vitamin C.