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Parsnips
M
y
Tr
Did
you know?
In the Middle Ages,
especially during Lent,
Europeans favored the
parsnip because of its
flavor, nourishment and
ability to satisfy hunger
during meatless fasting
periods.
In the Middle Ages,
parsnip roots were used
for treating toothaches
and stomach
Nut
rit
aches.
Eating/Cooking
Parsnips can be baked, boiled, sautéed, and
steamed. They are often boiled and then mashed
ion
like potatoes.
Parsnips
Parsnips are a root vegetable with a celery-like
General Info
are a good source smell and sweet nutty flavor.
The parsnip is a root
of potassium, dietary After storing for two weeks, parsnips will begin
vegetable related to the
to develop a sweeter flavor.
fiber,
carrot, however it is paler and
Parsnips should be crispy.
vitamin C and
has a stronger flavor.
Parsnips are usually cooked before they are
niacin.
Parsnips must be grown
eaten in order to maximize their fibrous core.
in cold climates because frost
is necessary to develop their flavor.
Easy Parsnip Recipe
Ingredients:
The first frost of the year converts the parsnip’s starch to
2 pounds medium parsnips, peeled, cut on diagonal into
sugar and gives it its sweet taste.
½-inch-thick chunks
3 tablespoons extra-virgin olive oil
Parsnips are planted in February and March and
1 teaspoon coarse kosher salt
harvested in the late fall/early winter.
2 teaspoons finely chopped fresh herbs (tarragon, rosemary, etc.)
There are only four varieties of parsnips that are
currently grown. These are the All-American, Andover,
Directions:
Avonresister, and Gladiator.
1. Preheat oven to 450 degrees.
History
Parsnips are native to Eurasia and have been eaten
since Ancient times.
Parsnips were introduced in America in the early 1600s.
Parsnips were used as a sweetener until the sugar beet
was developed in the 1800s.
Parsnip.indd 1
2.
3.
4.
5.
6.
7.
Toss first 3 ingredients in bowl.
Spread parsnips in single layer on rimmed baking sheet.
Roast parsnips for 20 minutes.
Using tongs, turn parsnips; roast until carmelized on the
edges and tender in the center (about 15 additional
minutes).
Transfer parsnips to plate and season to taste with salt and
pepper.
Sprinkle with fresh herbs.
Poster created by: Syracuse University Food Services
10/13/2010 9:09:36 AM