Parsnips
They look kind of like white carrots, and some people might shudder at the thought of eating them. Some of us already know what a treat buttered, baked parsnips can be. Parsnips produce a natural sugar in defence of cold weather, and so get sweeter through the winter and are their sweetest when harvested in early spring.
To cook parsnips, clean, tip the ends and slice lengthwise about 500g (one pound). You can peel them if you want, but it is not necessary. Put them in a covered baking dish with about 175ml (3/4 cup) vegetable broth, 1 tablespoon butter (or to taste) and salt to taste. Cook for 30-45 minutes at 175C (350F).
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3 Responses to “Parsnips”
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thank you my husband brought them (parsnips) home and i didnt even know what they were or how to cook them i just thought they were funny looking carrots. everything i looked up wanted me to puree them etc. this is much easier and less time consuming. And since my family already enjoys buttered carrots im sure they will like this too.
Hi Kathy, Thanks for the comment. Good luck with the parsnips, I think you’ll like them.
Yum, I make cake with them – it’s wonderful!
http://www.stitchedinholland.com/blog/archives/2007/03/parsnip_cake_wi.html
They’re also nice mashed, or roasted.