Parsnips Discussion from The Wise Encyclopedia

A winter vegetable which does not receive the attention to which it is entitled. Parsnips do not develop their full flavor until they have been touched with frost. For this reason, they do not appear in the market until late fall. When properly cooked--and this means steamed, not boiled--parsnips have a sweet, nutty flavor.

Parsnips are generally sold by the bunch. They resemble carrots in shape. Their skin is yellowish brown. Smooth, firm, well shaped roots of small to medium size are the most desirable. Soft or shriveled roots are of poor quality. Very large roots are likely to be overgrown and have woody cores which must be removed in cooking.

To obtain the full flavor of parsnips, they should be steamed in their skins until tender. Then they may be peeled and slit lengthwise. If the core is large, scoop it out with the point of a knife; it will be tender, but is rather tasteless and detracts from the flavor of the rest of the root. The parsnips are then ready to be put through the ricer and served like mashed potatoes.

From The Wise Encyclopedia of Cookery, 1971.