PARSNIPS
Parsnips belong to the same plant family as carrots, but they differ in color (white) and flavor. They can be very sweet, especially during cold weather or when stored in cold compartments because the starch becomes degraded into smaller sugars in the cold conditions. Parsnips have been used very frequently before the potato made its conquering raid through the world. But still, they can be used and eaten as they were before. A nice alternative to mashed potato purée is...parsnip purée - a sweeter version of an old-time favorite.
Nutritionwise, parsnips are even more packed with vitamins and minerals than carrots, which might come as a surprise to some people. They also have, as many other vegetables, a high content of fibers and potassium. The calory content is fairly low, even though they contain a good amount of starch (and therefore they can serve as potato substitutes in a meal). Vitamins C, and some B vitamins are present in the parsnip, but they don't have much beta-carotene (for THIS you need to eat carrots and other orangy veggies).
Cultivation of parsnips is quite simple but it has to be conducted in cold climates since coldness makes the parnsnips sweet. They are seeded in the soil during spring to early fall, and they are harvested near winter or before the soil becomes too cold. Parsnips usually take less than four months to grow to a decent size. Even though the parsnips are biennials, they are harvested before the new year's leaves start to grow. Actually, if the soil does not freeze, parsnips will develop and even better and sweeter flavor, so waiting with parsnip harvest might be a good idea for those of you who might consider to cultivate them.
When buying parsnips, you should look for a firm touch, no slime or watery coat, and they shouldn't be too big. Store them in a refrigerator in a plastic bag so the water evaporation is reduced. They also keep in the refrigerator for a day after they are cooked, although the freshness is gone.
Parsnips are easy to cook, and they can be used in stocks, soups, and as basic flavoring ingredients in many dishes. As mentioned above, they can also be used as a main ingredient in e.g. parnsip purée. They can be served as an extra feature on a plate in form of roasted or fried stick. The distinct flavor combination of sweetness, bitterness and some earthiness make them usable in many dishes.
Cook the parsnips in their skins to not lose too much of the nice flavor. Then peel them and slice them, and use them in a parsnip purée. Of course, if you want to fry them in oil or/and butter you need to peel them beforehand. If you use parsnips in stocks or stews, you just need to slice them into smaller pieces, or even simmer them whole if they are going to cook for a longer time.
One favorite of all time is butter fried parsnips. They are made by first rinsing and peeling the parsnips, and then cutting them into smaller sticks. Then, the sticks are boiled in salted water until tender (about 5-10 minutes, or longer if the sticks are thick). The water is drained and the parnsip sticks are dried on a paper towel and stored in cold until the serving time arrives. Once they are about to be fried, a knob of butter is thrown into a moderately hot pan, and the parsnips are sautéed in butter until they become slightly brown (caramelized). Then, they are seasoned with salt, pepper, and nutmeg, but also other aromatics like parsley, or curry fit well with the parsnips.