What are Parsnips?

As part of the same family as the carrot, the parsnip is a root vegetable that carries a resemblance, but is much stronger in flavor. Just like carrots, the parsnip hails from Eurasia, which has been noted as a food eaten during ancient times. Until the potato found its place in the kitchen, the parsnip held the same use and position in recipes. It was boiled, roasted, and added to soups, stews, and casseroles. Traditional Sunday roasts in England also showcased the parsnip beside the roasted potato.

Parsnips do not thrive in warm climates, making it an ideal candidate for growing in frosty environments, which is actually needed for the vegetable to cultivate its flavor. Gardeners looking for a good seed to plant that accommodates their short growing season, the parsnip has always been a favorite. The seeds are planted during early spring and harvesting can take place in late fall after the first frost has broken. The vegetable is also harvested throughout the winter until the ground completely freezes over.

Throughout time, the parsnip has gained quite a reputation. During ancient Roman times, parsnips were actually used as an aphrodisiac. However, in the United States, today the wild parsnip has been listed as a noxious weed or invasive species.

In a diet, the parsnip delivers a rich source of vitamins and minerals – much more than its carrot cousin. It also offers a high amount of potassium, dietary fiber, and only contains 55 calories. Interestingly, some people experience an allergic reaction to parsnips, while the leaves have also been known to cause irritation. Also, if you think you can bring wild parsnips home to cook with, keep in mind that the parsnip also looks like poison hemlock, which can result in deadly consequences. It is advised not to pick wild parsnips for your meals and instead, rely on the grocery store.

To get an idea of how to use parsnip in cooking, consider the following combination in this tasty recipe:

Parsnip Salad with Carrots and Orange Vinaigrette

Ingredients

3/4 pound of parsnips (cut into 1/2-inch coins)
1/4 pound of carrots (cut into 1/2-inch coins)
2 tablespoons of minced fresh chives
1 teaspoon of celery seeds
2 tablespoons of orange juice
1 teaspoon of lemon juice
1/2 teaspoon of Dijon mustard
2 teaspoons of peanut oil

Instructions

1) Peel the parsnips and carrots, followed by cutting them into 1/2-inch cubes.

2) Steam the vegetables over boiling water until they become tender. This usually takes about 15 minutes.

3) Drain and place the vegetables into a serving bowl.

4) Add the chives and celery seeds.

5) In a small bowl, whisk together the juices, mustard, and oil.

6) Pour the mixture over the parsnips and carrots. Toss well to coat.

7) This dish is served warm as an appetizer, side dish, or salad.