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 Lenny's Favorite TODAY!
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Although available year round in the market, the winter season is when this root is at its peak. Here is a vegetable not getting nearly the respect it has long deserved. Related to the carrot, chervil, parsley, fennel, celery, and celeriac, this root falls to the bottom in popularity. We are not sure why this veggie is not king of the roots, it has everything the palate likes; nuttiness, sweetness and good texture. Not to mention it is a good source of vitamin C, magnesium, phosphorous, calcium, and potassium.
The parsnips “roots” stem from Europe. Due to the scarcity of sugar in medieval times, it became a staple for its sweetness as well as its starch. Once the potato arrived to Europe the parsnip took a back seat. When it made its way to the Americas the uses were very uninspired but good none the less. Preparations like creamed, buttered, and pureed became standard for this far more complicated vegetable. It was the Romans who took this vegetable to a different level, by simmering it with olive oil and wine then adding spices and herbs. Today we still love to puree and mash them, but they are also fantastic shredded in a salad or glazed for a tasty side dish.
When buying look for parsnips with cream-beige skin that are sweet and tender. Toughness may indicate an older root that has been stored and should be avoided. When ready to cook, scrub the skin. Peeling is usually necessary, but if you have bought them from an organic grower and the skin is thin, it can be left on.
Parsnips pair well with their root friends like carrots, fennel, potatoes, and rutabaga. If you are looking for great flavor combinations try almonds, garlic, nutmeg, parsley, lemon, and of course butter! Lastly, when a recipe calls for potato, sub with the parsnip!
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