Key Ingredient
Although root vegetables may not seem immediately appealing, they make for great, hearty, comforting and nutritious ingredients during the fall and winter months. Rutabagas, turnips, beets, carrots and parsnips are some of earth's hidden treasures this time of year. Key ingredient: parsnips
Parsnips are especially tasty with their sweet, nutty flavor and slight bite. They can be prepared in a number of ways for an out-of-the-ordinary side dish.
The basics: Parsnips were brought to America by European immigrants around the 17th century. They are a member of the parsley family and close cousins of the carrot. They resemble the carrot in shape, but not color. Parsnips are cream-colored inside and out. They pack a good nutritional punch, containing fiber, folate and potassium and a bit of iron and vitamin C.
Selecting: Look for small- to medium-sized roots. Larger roots tend to be fibrous and bitter. Choose those that are firm and well-shaped and avoid parsnips that are limp, shriveled, or contain brown spots.
Storing: Parsnips will keep in the refrigerator like carrots. Store in a plastic bag for a couple of weeks.
Use: Wash and peel, then trim off the ends. Parsnips can be boiled and mashed like potatoes, chopped and sautéed, or roasted. Some popular preparations include mashed garlic potatoes with parsnips, glazed parsnips with maple syrup or butter and sugar, puréed parsnips with carrots and horseradish or parsnips roasted with other roasted root vegetables. Or simply sauté chopped parsnips with green apples and butter.
Where to buy: Parsnips are generally available year-round, but are in peak season from October through February. Look for them near other root vegetables at your grocer for about $2.99 a pound.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
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