I hope everyone enjoyed last week’s installment of “What’s” and “How’s”. This week we’re going to focus on Parsnips. Parsnips are not the most usual vegtable to cook with, and most people wonder what they are.. They look kind of like carrots, but have a nuttier, spicier taste to them. Both vegetables share a somewhat woody texture when raw. Here is a link to our Pinterest page where we have selected a wide variety of great parsnip recipes. And without further ado, Using an exert from “Fine Cooking” magazine, here are parsnips explained:
Grown in cold climates, parsnips are usually harvested in the fall and, like carrots, stored in cool root cellars. However, frost will convey their starches to sugar, concentrating their sweet flavor; so many home gardeners and small growers keep their parsnips in the ground and dig them as needed through winter and early spring. That is why you are likely to find the sweetest parsnips at a farm stand or farmers’ market. While there are several varieties of parsnips, most markets do not usually indicate which they are selling, mainly because the difference in flavor, texture, and appearance are minimal. Your best bet is to choose what looks freshest. Here are some tips:
Parsnips should be firm and of uniform color; blemishes can be a sign of decay. Opt for medium parsnips, as very large ones can be woody and bitter.
Wrap unwashed parsnips in paper towels or newspaper and store them in a loosely closed plastic bag in the crisper drawer of the refrigerator for up to 2 weeks.