Parsnips, an ancient root vegetable resembling an ivory carrot, are versatile and nutritious. Start by trimming both ends and peeling with a knife or vegetable peeler. If your parsnips come straight from an AMAP basket, simply brush off any sand or soil—no peeling needed if untreated. Rinse thoroughly under water for cleanliness. For larger parsnips, core the tough, fibrous center from the thicker end. To prevent oxidation after peeling, cook immediately or submerge in a bowl of water with lemon juice.
Cooking parsnips is straightforward, much like carrots or potatoes. Enjoy them raw or cooked, and use as a substitute for turnips or salsify. To boil, bring water to a rolling boil and simmer parsnips for about 20 minutes until tender. For a flavorful pan method, sauté in a bit of butter until golden and soft.
Parsnips shine in countless dishes. Win over picky eaters with crispy parsnip fries or chips served with curry sauce. Blend into creamy soups with fresh cream, cumin, or curry spices. For a fresh salad, grate raw parsnips, dress with lemon juice and coriander. Sweet tooth? Try cinnamon parsnip muffins or parsnip-pear compote topped with cream.
