![]() It’s also a bit bothersome and perhaps not worth your time if all you get is a slight difference in texture. When you throw away the peels you are tossing out flavor, texture, and nutrients. I used to take it for granted that things like carrots, potatoes, and beets should be peeled before they’re eaten… but I’ve long since done away with peeling carrots, and then potatoes followed suit, and now I just don’t peel any vegetable if I can help it. Well, wouldn’t ya know I had some growing in my windowsill – perfect! Parsnips and rosemary, what a pair!Ī lot of people like to pair parsnips with rosemary. It’s a foolproof way to sneak an unpopular veggie onto the plate of a picky eater. Parsnips are high in potassium, folic acid, and vitamin C.Ĭan you turn this vegetable into something to dip in ketchup?Ībsolutely! Someone recommended parsnip fries and I was immediately on board.Another option is to cook them in their skins and then peel them with a paring knife. If you peel them, you should do so right before cooking as they can discolor on contact with the air.Choose parsnips with relatively smooth, beige skin, that are firm (like carrots, bendiness signals unfreshness) and of similar size for even cooking.They’re sweeter when exposed to cold, so keep them in a bag in the fridge. Parsnips taste best during the winter months.Cut them in half length-wise and cut out the core if this is the case. Thick parsnips tend to have bitter, woody cores.According to my Produce Bible, boiling them causes them to be “water-logged and unpalatable.” Other things to note: They’re best when baked, roasted or steamed. I wouldn’t eat them raw, unless maybe you find some tiny, tender ones. They’re woodier though, with a distinct earthy flavor. Parsnips can be counted among the roots and tubers – they’re closely related to carrots, no surprise considering their appearance. If I’m disappointed at the lack of raspberries in fall, I soon forget in my excitement at encountering new varieties of squash and root vegetables. It’s a wonderful thing about this place we shop, that what’s available reflects a local and seasonal trend. I had never before encountered a parsnip until the week they suddenly appeared in the bins at our food co-op. Who would guess these “fries” are parsnips and not potatoes? ![]()
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