Parsnip
The ancestor of
the parsnip that we know today was used by ancient Greeks and
Romans and was only improved in the Middle-Ages. Parsnip was
brought to North American by English colonists at the beginning of
the 16th Century.
Parsnip is a yellow, carrot-shaped root that can measure 18-30 centimetres in length with a diameter of 5-8 centimetres. Its texture is similar to a rutabaga and its flesh has a somewhat nutty taste. The parsnip can develop a sweeter taste if it is not dug up until after the first fall frost.
- Select a firm parsnip of medium length that is heavy for its size and without scars or blemishes. Overly large parsnips will be tough, woody and lack flavour.
- Can be eaten raw in a salad or cooked.
- Parsnip does not need to be peeled. A simple rubbing with a vegetable brush will suffice. Its skin is very thin and is easily removed after cooking.
- The flesh of the parsnip blackens when it comes in contact with air, so it should be cut just before cooking or cut then sprinkled with lemon juice or vinegar.
- Parsnip prepares like the carrot, salsify and rutabaga that it can replace in any recipe.
- The flavour of parsnip improves once cooked.
- Parsnip is delicious puréed, in soups, ragouts, and stews.
 Red Grill Angus Beef Medallions over Vegetable Mash |
 Pork Cottage Pie with Parsnip-Potato Mash |
 Layered Turnip and Carrot Soups |
 Blade Roast with Market Vegetables |
 Roast Pork with Port-caramelized Mushrooms |
Parsnips are available year-round in the produce section of your local METRO supermarket.
While parsnip is rich in calories, it is an excellent source of potassium and folic acid, and contains vitamins C and B6, magnesium, pantothenic acid, copper and phosphorus. It can cause flatulence.
Parsnip can be refrigerated in a perforated plastic bag for up to four weeks. It freezes well, but it is best to blanch parsnip for five minutes if whole or three minutes if cut in pieces.