Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Parsnips look like a white to cream colored carrot, 8-12 inches long, have a nutty, celery flavor.
- Pick firm and dry parsnips. Can be stored in refrigerator in an unsealed bag for 3 weeks or longer.
- Smaller parsnips may have more flavor and tenderness.
- Cold temperatures 2-4 weeks before harvest help give parsnips a sweeter flavor.
- Parsnips can be used much like carrots and other root vegetables.
- They are great chopped with other root vegetables, drizzled in olive oil and lightly seasoned (salt, pepper, garlic, thyme), and roasted at 350 degrees F for 1 hour, or until soft.
- Sliced parsnips and carrots can also be briefly cooked (simmered for 2 minutes in water), strained, and added to a fresh lettuce salad.
- Parsnips also work well in soups and can be treated like carrots in such recipes.
Like it! Mashed Parsnips
- 4-5 parsnips
- 1 Tablespoon salt
- 2 Tablespoons butter
- 1/8-1/4 cup milk
- 4 teaspoon chopped garlic
- Black pepper to taste
- Place the chopped parsnips in a pot and cover with water.
- Add salt and bring to boil. Boil until parsnips are so soft that they fall apart when you pierce them with a fork, around 15 minutes.
- Once parsnips are beginning to fall apart easily, drain well immediately to avoid a watery product.
- Mash the parsnips, adding butter, soymilk, and garlic.
- Grind in some pepper. Taste. Add more butter, garlic, or salt as desired.
Yield: 4 servings
Nutrition Facts per Serving: Calories 180; Fat 7g; Cholesterol 15mg; Sodium 400mg; Carbohydrates 29g; Sugar 8g; Fiber 6g; Protein 2g
Source: University of Washington
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