Cooking Essentials
The Technique
Parsnips
Parsnips, Pastinaca sativa, a member of the Apiaceae family along with carrots & parsley are a cream colored root vegetable. They are biennials most commonly grown as annuals that perform best in cooler climates as the temperature promotes a sweeter taproot. Parsnips may be roasted, sautéed or boiled with good results & pair well with carrots, turnips & potatoes as featured in Classic Roasted Root Vegetables but truly, this underrated produce is quite delicious on its own. Nutritionally speaking, parsnips are a good source of vitamin C & they are low in saturated fat & cholesterol with a fair amount of fiber per serving. Learn how to prepare them for roasting & boiling applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Peel Parsnips
Preparing parsnips for a variety of cooking applications is quite simple & much like that of carrots. Parsnips have more of a conical shape compared to the average carrot so it is important to slice the pieces into similar sizes for even cooking. The stem end may need to be quartered or cut into eighths whilst the tip of the root may be left uncut. Use your best judgement.
The Technique
Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Rinse the exterior of the parsnips under cool running water. Slice the ends away from the parsnips using a chef knife, then peel them like you would a carrot using a vegetable peeler. Hold the parsnip at a 45 degree angle over the work surface, then scrape the vegetable with the tool slightly turning it after each swipe. Repeat with the remaining items. Proceed with instructions as directed according to specific recipe applications.
The Tune
“East Of The Sun” Billie Holiday
httpa://www.youtube.com/watch?v=evlgtJ1K6Sk
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Be sweet.
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