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Current Facts
Either loved or loathed, this vintage vegetable is one of the most overlooked and underrated vegetables in today's culinary world.
Description/Taste
Grown beyond baby size and harvested before reaching full mature size, teen parsnips are just the right size! Sources say the parsnip either resembles an albino carrot or a carrot that has seen a ghost. Pale yellow, the parsnip is more irregular in shape than its cousin the carrot. Under its knobby skin is a creamy smooth root with a firm texture. Usually marketed without its leaves, the green leaves closely resemble those of celery, another relative. Having a taste all its very own, the flavor is wonderfully sweet and nutty.
Nutritional Value
High in fiber, parsnips contain vitamin C, vitamin E, folacin, magnesium, manganese, potassium, carbohydrates and a trace of protein. Three and one-half ounces of cooked parsnips have about 75 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Poor parsnips have been forever stereotyped as an ingredient in soups and stews. The fact is, its sweet personality is delicious glazed, battered and deep-fried. Parsnip fritters make mouthwatering hors d'oeuvres for something different plus make a tasty accompaniment for white fish entrées. Boil or steam whole for twenty minutes or sliced about five minutes. Sauté slices in butter just until tender. Bake slices in a buttery gratin with a generous drizzle of cream and a dash of allspice or nutmeg. Pair with rutabagas, carrots and turnips. Puree with potatoes or other root vegetables; flavor with fresh herbs or seasonings. Dill, parsley or orange flavoring enhance flavor. For creamy parsnip soup, cook chunks in chicken stock; add carrots and leeks. Parsnips make a perfect substitute for carrots in recipes. Surprisingly, cakes, puddings and quick breads welcome the goodness of parsnips. For ease in peeling and to avoid discoloring, cook; briefly dip in cold water. Coarsely grate a parsnip or two or use a vegetable peeler to make thick strips. Heat peanut oil in a wok; drop in parsnips; stir-fry a minute or two for a yummy tender snack. To prepare, scrub well; remove tops and rootlets. To store, refrigerate unwashed in a plastic bag. Use within two to three weeks.
Ethnic/Cultural Info
The English honor this root vegetable in high esteem. In fact, an old English proverb states that, "Fine words butter no parsnips."
Geography/History
Locally grown, Weiser Farms in California specializes in root vegetables. This renowned and successful farm has been growing premium vegetables since 1977. Ideal sandy soil for producing superior products, Weiser Farms' one hundred-twenty acres allow vital crop rotation resulting in top quality produce. Specialty Produce strongly supports and adamantly endorses our local growers, ranchers, farmers and the California farming industry. Native to Europe, ancient Greeks and Romans were familiar with the parsnip. When the Romans took it to England, this root vegetable soon became a staple. Pastinaca sativa, the Latin name for parsnips, means "cultivated food". Growing wild in many parts of the world, colonists introduced it to North America in 1609. Because of the parsnip's tendency to develop its sweet flavor after a hard frost, parsnips became a common garden crop in cold-climate regions. Parsnips like deep light loose soil, plenty of compost and adequate moisture.
Featured Recipes
Recipes that include Parsnips Teen. One
is easiest, three is harder.
