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Parsnips have a rather complex taste, similar to carrots, they're sweet but they contain more starch and have a rather earthier and nuttier taste to them.
Store Parsnip root as you would carrots, cool and dry for up to two weeks.
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced Parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked Parsnips until tender, then mash with butter and cream and blue cheese. Sauté sliced Parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice Parsnip root, fennel and celery root, then toss with a lemon vinaigrette.
Oven Roasted Parsnips with Thyme
- 2-3 pounds parsnips washed
- 2 tbsp olive oil
- 2 tbsp fresh thyme finely chopped
- Salt and pepper to taste
Preheat the oven to 375 degrees F.
Slice the parsnips diagonally to about 1/4 inch thick and place them in a bowl.
Add the olive oil, thyme, salt and pepper and toss well making sure the parsnips are well coated.
Transfer to a baking sheet and place in the oven.
Bake until they start to become golden brown around the edges and easily poked with a sharp knife.
Serve at once.
Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber, which is beneficial for digestion.