Asparagus
Beets
Blueberries
Cabbage
Carrots
Eggplant
Fennel
Leek
Parsnips
Potatoes
Pumpkin
Rutabaga
Turnips
Winter Squash
|

History
The parsnip is native to the Mediterranean region. Parsnips have been around since prehistoric times and were much used by the ancient Greeks and Romans. Parsnips became the traditional vegetable to eat with salted fish on Ash Wednesday and other penitential days in England. By the early 1600's, parsnips were grown in America. Eventually, the potato replaced the parsnip as the filling, high-starch, high-protein vegetable of choice.
|
|
 |
Cooking Tips
Steamed parsnips are delicious served with salt, pepper and butter. Parboiled parsnips can also be finished by frying in butter until crisp. Just like carrots, the greens of parsnips are inedible. The vitamin content of parsnips is not outstanding, although it provides reasonable levels of minerals.
|
Storage Suggestions
Store parsnips in a plastic bag in the refrigerator for two to three weeks.
|
|
|
|