Neighbor to the carrot, parsnips can be used in the same ways, but are even sweeter, especially after the first winter frosts or being cooked.
Parsnips are versatile root vegetables that can complement any dish. From stews to roasted veggie medleys, Parsnips are an underrated superstar.
212 Market's Parsnip Potato Cake
10
large cakesIngredients
- 1 pound
parsnips peeled
- 1 pound
Yukon Gold potatoes
- 1 tsp.
salt
- ½ tsp.
white pepper
- 1 Tbsp.
fresh basil (or other)
- 2
egg whites
Directions
Grate potatoes and parsnips
and mix together. Mix all ingredients.Bake 25 minutes, turn and bake another 20 minutes. Can add favorite herbs, onion.
Melt 1 Tbsp. of olive oil and butter in a hot sauté pan. Sauté 1/2 cup portions of mixture and cook until golden brown.
You can also bake on buttered or sprayed cookie sheet. Flip after 20 minutes.
Facts about Parsnips
Did You Know? (1)
Parsnips are native to Europe and Asia and are an excellent source of your daily fiber needs, providing as much as 13% of your daily fiber.
Did You Know? (2)
The reason parsnips can be used for rich, sweet recipes is because their starch actually turns to sugar after the first frost, while still in the ground. That’s why winter parsnips are sweeter than parsnips from warmer months.
Storing Wisdom:
It’s a good practice to wash any produce as soon as you get it home. To maintain maximum freshness, store parsnips in a tightly sealed plastic bag in the refrigerator.
How to Choose:
Look for parsnips that are firm and feel dense for their size. They should have roots intact. Remember the whiter the flesh, the sweeter the taste. Keep in mind you don’t want shriveled or yellowing skin on the outside, and bigger is not necessarily better. When prepping, peel the parsnip and cut out any woody core.
