The Basics: Parsnips


Cooking Essentials

The Technique


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.

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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.

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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 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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