Parsnip

About Parsnip - Patinacea sativum

The parsnip was once a major Roman foodstuff called pastinacea, after the Latin word pastus, meaning “food.” Sativum indicates that this plant has long been cultivated. The English name parsnip is a derivative of the Latin.

Parsnips grew wild (and still do) in parts of Europe and the Caucasus long before their cultivation. This member of the carrot family looks like a large, rather anemic white carrot, with a starchy root that is among the most nourishing in the entire carrot family. Since the Middle Ages, the potato has gradually replaced the parsnip as a filling, high-starch vegetable, but there was a time when the sweet, nutty, aromatic flavor of parsnips was a popular table delight for emperors and peasants alike. In ancient Rome parsnips were reserved for the aristocracy, who liked them drowned in honey or combined with fruit in little cakes. Introduced in North America in the 17th century, parsnips have never been more than a minor crop in the U.S.

Parsnips have a sweet, nutty flavor that some actually complain is too sweet. They are best after being exposed to cold temperatures so that their starch content is converted into sugar. If tender, parsnips can be eaten raw. Small pieces of raw parsnip add texture and a tingly taste to mixed green salads.
Parsnips may be boiled, but steaming retains their full flavor. Because of their strong flavor, use parsnips with discretion in soups and stews.

Storage

Trim off parsnip tops and refrigerate unwashed in a plastic bag for up to two weeks. For longer storage, bury parsnips in moist sand and keep in a very cool, but not freezing location. Parsnips may also be frozen. Blanch 1-inch chunks for 2 to 3 minutes, run under cold water to stop the cooking process, drain and pack in air-tight freezer containers. Parsnip puree also freezes well.

Preparation Tips

Scrub parsnips with a stiff vegetable brush under running water to remove garden soil. To cook, evenly cut parsnips into uniform size pieces.

Boil 1-inch parsnip chunks for 8 to 10 minutes, or until tender but not mushy.

Steam 1-inch chunks for about 10 minutes (or longer if intended for puree).

Sauté thin parsnip slices in butter and season to taste.

Grate raw parsnips into salads or cut into thin sticks for a crudités platter.

Oven roast parsnips along with other winter root vegetables.

Mash cooked parsnips and serve topped with butter and parsley.

Shape leftover mashed parsnips into patties and fry.

Coarsely grate and substitute in a potato pancake recipe.

Puree parsnips with onion and curry spices for a simple creamy soup.

Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

Nutrition Facts

Parsnips are low in fat, cholesterol and sodium. They are a good source of vitamin C, folate and manganese. A large portion of the calories comes from sugars.

(1/2 cup sliced parsnips, cooked, boiled, drained, without salt)

Calories 55
Total Fat 0g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrate 13g
Dietary Fiber 3g
Sugars 4g
Protein 1g
Vitamin C 17% RDA
Vitamin B6 4% RDA
Iron 3% RDA
Calcium 3% RDA
Folate 11% RDA
Manganese 11% RDA

Source: www.nutritiondata.com.

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