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Resembling a carrot in shape with a pale yellow-white appearance is wider in shape than its cousin the carrot. Under its knobby skin is a creamy smooth root with a firm texture.
Usually available striped of its leaves, they resemble those of celery. Tasting almost like it has been dipped in sugar and having a taste all its own, the flavor is wonderfully sweet and nutty.
Parsnips have been mainly associated with stews, but its sweet personality is delicious glazed, battered and deep-fried or served in soups.
Boil or steam whole for twenty minutes, or sliced for about five minutes. Saute slices in butter just until tender. Bake slices in a buttery gratin with a touch of cream and a dash of allspice or nutmeg.
Roast with rutabagas, carrots, and turnips. Puree with potatoes or other root vegetables; flavor with fresh herbs or seasonings such as dill, parsley or orange flavoring.
For creamy parsnip soup, cook chunks in chicken stock; add carrots and leeks. Parsnips make a perfect substitute for carrots in many recipes.
When selecting Melissa’s Parsnip look for well-formed, similarly shaped roots. Parsnips should be smooth, hard and free of soft spots or sprouts.
Refrigerate, unwashed in a plastic bag up to 10 days. Parsnips should be scrubbed with a brush under running water, prior to use.
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