Parsnip is a root vegetable, carrot-like in shape, with a pale yellow exterior. It is one of the commonest winter vegetables grown in temperate climates – and also one of the least appreciated.
Parsnips are most usually added to stocks and soups but they make a delicious addition to casseroles and stews and taste excellent served as a vegetable accompaniment. Any recipes for CARROTS or KOHLRABI are suitable for parsnips.
To prepare parsnips for cooking, trim both ends and peel off the coarse outer skin. With a sharp knife, cut the parsnip in half, lengthways, and remove the hard centre core.
To cook parsnips, cut them into 2-inch lengths or thick slices and place them in a large saucepan. Add enough water just to cover and 1 teaspoon of salt. Bring the water to the boil over high heat. Reduce the heat to low, cover the pan and simmer the parsnips for 25 to 30 minutes or until they are tender. Remove the pan from the heat and transfer the parsnips to a colander to drain.
The parsnips are now ready to serve, or they may be added to a sauce, stew or casserole.