Parsnips, Not “White Carrots”
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No. There is no new carrot which is white. What looks like a white carrot is actually a parsnip, a veggie around since Roman times,parsnips and truthfully it requires getting used to. Those used to them consider parsnips “choice.” A little on the sweet and starchy side, parsnips taste best when languishing in melted butter seasoned with traces of citrus zest, cumin or nutmeg.

A veritable veggie since the times of Pliny and Emperor Tiberius, the Dutch used parsnips in soups, the Irish made parsnip beer, a wine, even preserves for years.

For food value, parsnips rate high with their amounts of vitamin C, folate, and potassium. The food value of Parsnips exceeds that of any other vegetable except potatoes.

It’s best to select medium-sized parsnips free of bruises and firm to the squeeze. Store raw parsnips in your refrigerator up to two weeks.

HOW TO SERVE:

Always peel parsnips.

They pair well with onions, shallots, leeks, garlic and carrot.

Mash a mixture of parsnips, carrots and a little cream.

Serve grated, raw parsnips in green salads.

Steam or boil parsnips as a buttered side dish.

Use in soups or stews.

Add thinly-sliced parsnips to stir fry.

Roasted parsnips’ sweetness caramelizes when roasted.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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