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Chapter: Vegetable Recipes
Section: Parsnips
Recipe: Parsnips Discussion from The Wise Encyclopedia

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Parsnips Discussion from The Wise Encyclopedia
A winter vegetable which does not receive the attention to which it is
entitled. Parsnips do not develop their full flavor until they have been
touched with frost. For this reason, they do not appear in the market until
late fall. When properly cooked--and this means steamed, not
boiled--parsnips have a sweet, nutty flavor.

Parsnips are generally sold by the bunch. They resemble carrots in shape.
Their skin is yellowish brown. Smooth, firm, well shaped roots of small to
medium size are the most desirable. Soft or shriveled roots are of poor
quality. Very large roots are likely to be overgrown and have woody cores
which must be removed in cooking.

To obtain the full flavor of parsnips, they should be steamed in their
skins until tender. Then they may be peeled and slit lengthwise. If the
core is large, scoop it out with the point of a knife; it will be tender,
but is rather tasteless and detracts from the flavor of the rest of the
root. The parsnips are then ready to be put through the ricer and served
like mashed potatoes.

From The Wise Encyclopedia of Cookery, 1971.
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