Parsnips are a creamy white skinned vegetable with a green leafy
top that are steeped in a rich history. Parsnips have been
cultivated since ancient roman times, it is even documented that
Emperor Tiberius brought parsnips to Rome from France and
Germany where they grew along the banks of the Rhine River.
Parsnips are a root vegetable from the Umbelliferae family which
includes such favorites as carrots, chervil, parsley, fennel and
celery. Parsnips are also an excellent form of nutrition. The
average 9" parsnip has around 130 calories, no saturated fat, no
cholesterol and is high in fiber, folic acid, calcium, potassium
and vitamins B1, B2, B3, C, iron and zinc.
Parsnips have a wide range of uses, in Ireland parsnips are used
to make beer and wine. During World War II parsnips were used to
make mock bananas. The parsnips were mashed and mixed with
banana essence to curb the desire for bananas during the war.
Some people believe parsnips to be an aphrodisiac or even a cure
all for relieving a toothache or tired feet. In Italy parsnips
are used to feed pigs in Parma, these pigs then become delicious
Parma Ham.
Parsnips grow wild but are more common in commercial farms.
Commercial farmers have found that by harvesting the parsnips
and storing them for two weeks in temperatures ranging from 32°
- 34°F the starches in the parsnips will begin to turn to
sugars. Beware of wild parsnips for they may actually by water
hemlock. Water hemlock looks like parsnip but is poisonous.
When buying parsnips look for firm small to medium sized ones,
if the parsnip is too large it will have a woody center.
Parsnips can be kept raw in the refrigerator for up to 3 weeks
in the vegetable crisper or in a vented plastic bag. After
cooking parsnips can be kept refrigerated for 2-3 days.
Parsnips can be prepared in a wide variety of ways. Parsnips can
be:
* Steamed
* Boiled
* Braised
* Sautéed
* Roasted
* And made into chips
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
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