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What the heck are ... parsnips?
 pars·nip (pär'snĭp) n. 1. A strong-scented plant (Pastinaca sativa) cultivated for its long, white, edible, fleshy root. 2. The root of this plant. 3. A tasty side garnish served with the braised beef short ribs at Tapino. That's what our dictionary says. But, the question still remains; Just what the heck is a parsnip? Think "big white carrot", and you would be close. Think "big white carrot that is a little sweeter, slightly starchy, and quite fibrous when raw", and you would be dead on! When you guessed "white carrot", you got partial credit for your answer. The parsnip is related to the carrot. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. This ancient vegetable is thought to have originated around the eastern Mediterranean. Exactly when it was introduced into cultivation is uncertain, as references to parsnips and carrots seem interchangeable in Greek and Roman literature. According to Pliny (remember him?), Parsnips were held in such repute by the Emperor Tiberius that he had them annually brought to Rome from the banks of the Rhine, where they were then successfully cultivated. "They are dressed in various ways and are much eaten with salt fish during Lent." This seems somewhat at odds with the piety of the Lenten season, considering that in Roman times, parsnips were also believed to be an aphrodisiac.
 Parsnips were introduced into North America by early settlers. They were grown in Virginia by 1609, and were soon accepted by the American Indians. Parsnips were used as a sweetener until the development of the sugar beet in the 19th century. The juices were evaporated, and the brown residue was used as honey. In Italy, pigs bred for the best-quality Parma ham are still fed on parsnips.
 The food value of Parsnips exceeds that of any other vegetable except potatoes. Until the potato arrived from the New World, its place in European dishes was occupied by the parsnip. Parsnips can be boiled, roasted or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. In Holland, Parsnips are used in soups, while in Ireland, the locals make a beer by boiling the roots with water and hops, and afterwards fermenting the liquor. A kind of marmalade preserve has also been made from them, and even wine! If you would like to try it, here is an old English recipe for:
---Parsnip Wine---
 Take 15 lb. of sliced Parsnips, and boil until quite soft in 5 gallons of water; squeeze the liquor well out of them, run it through a sieve and add 3 lb. of coarse lump sugar to every gallon of liquor. Boil the whole for 3/4 hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for 10 days, stirring it from the bottom every day; then put it into a cask for a year. As it works over, skim off the scum and fill it up every day. Yummm! Sounds great, doesn't it!
Parsnips are commonly grown in Europe and in many northern areas of the United States, but are not a popular garden vegetable in the South. They are grown for their delicate tasting roots which can grow up to 15 inches long and 3 to 4 inches across at the top. The plants are biennials but are grown as annuals and should be harvested before the second year's leaves start to grow. Parsnip is considered a winter vegetable because its flavor is not fully developed until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in the fall and early winter. The starch in the parsnip root changes into sugar, resulting in a strong, sweet, unique taste. The parsnip is a favorite with gardeners in areas with short growing seasons. Sandy, loamy soil is preferred. Silty, clay, and rocky soils are unsuitable as they produce short forked roots.
 Parsnips have a mild celery-like fragrance and a sweet nutty flavor. A fresh one will have a buttery-soft texture when cooked, but an old parsnip will be fibrous and bitter. The whiter ones tend to be the most tender, and should be firm like a carrot. Like carrots, parsnips will keep for weeks if properly stored in a very cool place. Peeled or cut parsnips will turn brown quickly, so either cook them right away or hold in a bowl of water with a bit of lemon juice added, then drain and cook.
Parsnips can be parboiled or steamed in their skins, then peeled and sliced lengthwise. One popular way of preparing parsnips is to pan glaze them with butter and a touch of brown sugar and nutmeg. They taste much like candied sweet potatoes. Another method is to puree boiled parsnips, blend in butter and cream and top with bread crumbs. They can be also be cooked like carrots and are particularly good when stir fried in a little butter and honey. Also like carrots, parsnips should be scrubbed rather than peeled; but unlike the carrot, overcooking can turn them to mush.
 Parsnips are a good source of fiber, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin, and B6. Its color is a clue to the fact that it does not contain any beta carotene. They are also a high fiber food, offering more than that found in many ready-to-eat cereals. Parsnips can be low in calories, but this depends on how they are cooked. Their fiber content will make you feel full and their sweet taste will help alleviate hunger pangs, allowing you to faithfully stick to your weight-loss diet. Parsnips shine as a fiber source. They're high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel.
 Scrub parsnips well before using. Trim both ends. As with carrots, cut 1/4- to 1/2-inch off the top (the greens end) to avoid pesticide residues. Scrape or peel a thin layer of skin before or after cooking. If you do it after, they'll be sweeter and full of more nutrients.
Small, tender parsnips can be grated into salads, but most people prefer them cooked. To cook large parsnips, cut them in quarters lengthwise and remove the fibrous core; you can skip this step if the parsnips are small, about 5 to 7 inches in length and not too fat. Cut into evenly sized pieces and steam until tender, about 10 to 15 minutes.
The most flavorful way to enjoy parsnips is to roast them in the oven. Cut into 3- inch-by-1/2 -inch sticks, toss with a little olive oil, and place in a single layer on a baking sheet (add carrots for extra color and nutrients!). Bake at 400 degrees Fahrenheit, turning once, until tender, about 20 to 40 minutes depending on thickness. They'll come out fragrant and sweet.
Some people like to substitute parsnips for potatoes. Serve them whole, cut up or pureed like mashed potatoes. If you puree, resist the urge to top with melted butter. Instead, try a dollop of nonfat, plain yogurt or a drizzle of olive oil. For savory flavor, basil, parsley, thyme, and tarragon complement parsnips. If you're looking to bring out their sweetness, try ginger and nutmeg.
 Parsnips are great in soups and stews. Add them near the end of cooking time so they do not become mushy. Parsnips can also be used to make a flavorful stock, or pureed for a tasty soup thickener.
Did I mention that parsnips taste delightful when sliced thinly and deep fried as chips. Yep, that's the way we do it at Tapino. And don't forget the aphrodisiacal properties!
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