Parsnips are a creamy white-skinned vegetable with a top of green leaves 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 in the Umbelliferae family that includes favorites like carrots, chervil, parsley, fennel, and celery. Parsnips are also an excellent form of nutrition. The average 9″ parsnip has about 130 calories, contains no saturated fat, no cholesterol, and is rich 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. Parsnips were crushed and mixed with banana essence to curb the desire for bananas during the war.
Some people believe that parsnips are an aphrodisiac or even a cure-all for relieving toothaches or tired feet. In Italy parsnips are used to feed pigs in Parma, these pigs are then made into a delicious Parma Ham.
Parsnips grow wild but are more common on commercial farms. Commercial farmers have found that when parsnips are harvested and stored for two weeks at temperatures ranging from 32° to 34°F, the starches in the parsnips will begin to break down into sugars. Watch out for wild parsnips as they can actually be caught by the water hemlock. Water hemlock resembles parsnip, but is poisonous.
When shopping for parsnips, look for ones that are firm, small to medium in size; 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 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:
or steamed
Boiled
or stew
or stir fry
or roast
or Y turned into chips