A member of the parsley family, parsnips are
a white root vegetable with a pleasantly sweet flavor. They are often
boiled and mashed like potatoes or in combination with them. When
choosing, look for parsnips that are about 8" to 10" in length, and
avoid those that look limp or spotted. When left to grow, parsnips can
reach up to 20" in length. These larger roots have a stronger flavor and
more fibrous texture with a woody center. To use larger parsnips, cut
out the fibrous centers before using.
To store parsnips, place them in a
perforated bag and refrigerate up to 2 weeks. The longer you keep
parsnips, the sweeter they will get. Trim off any green growth at the
top of the root before using. Parsnips can be used in soups and stews.
However, they will turn mushy when overcooked, so add them to soups,
stews, or vegetables sautes during the last 10 minutes of cooking.
Peel parsnips after cooking them. Almost 50
percent of the nutrients in parsnips are water-soluble, meaning that
they will leach out during cooking. Also, the majority of the flavor in
parsnips is found just beneath the skin, so you don't want that to leach
out either. Steam parsnips whole or in large chunks until tender, then
scrape or peel away the skin. Like carrots, well-scrubbed fresh parsnips
may not need peeling.