The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.
How do I get Parsnip ready to use?
Young, small parsnips don't really need peeling - just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
What about keeping Parsnip?
In a perforated bag in the fridge - they'll last for around a week.
How do I cook Parsnip?
Chop into chunks and roast (40-55 minutes). Cut into chunks and boil (15-20 minutes).
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.