Deep Fried Dictionary: Parsnips

Parsnips: Root vegetable; native to Eurasia, so says Wikipedia

Root vegetables are what folks eat in the winter when they have nothing else good to eat besides squash and pumpkin, which are actually pleasing to the palate.  And soup, obviously, but broth is not seasonal. Furthermore, let the records show that on Sept. 3, 2011, I tweeted that “Parsnips are engorged carrot fetuses, there’s no two ways about it.” I neither retract nor redact this statement.

That being said, parsnips and other root vegetables, I’m “just playin.'” I really don’t have much experience with you and am sure I could be converted. Parsnips, though, the number of branches you hit falling down the ugly tree and the fact that you grow in the ground just doesn’t add up.

Parsnips are relatives of carrots but taste sweeter, especially when cooked, as they most commonly are. More specifically, they are usually roasted or used in soups. Also note that root vegetables are vegetables where we eat the part that grows underground, such as carrots, potatoes and beets. This is why they’re more resistant to cold weather.

Availability: Most major supermarkets near the carrots or on the produce wall that gets the rain (sometimes I see carrots here, sometimes out in the bins).

Recipe to try: Cauliflower Parsnip Soup from Small Kitchen College This soup is the very color of fall and uses garnishes quite nicely enhancing both appearance and taste!

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