I decide the other night to try making parsnips. The parsnip is a root, that looks like a white carrot, and smells like a combination of carrots and either ginger or cardamom.
Health wise, parsnips are a wonderful source of fiber. A half-cup serving will provide 13 grams of soluble fiber. Soluble fibers are need for maintaining blood sugar levels and help reduce high cholesterol. A startling benefit of consuming parsnips is folic acid. Folic Acid is the vitamin B family and can help with certain types anemia. Please do not run out and take Folic Acid without consulting your doctor first.
Preparing parsnips is similar to carrots. After washing, use your vegetable or potato peeler and remove a thin layer. Trim both ends, and then slice in half-length wise. Unlike the carrot, the center of parsnips can be tough or woody. To me it was similar to chewing on sugar cane.
The recipe, I used said that parsnips can be woody and to remove that part. So you will not make the same mistake I did, I would suggest you core the parsnip. Slice each half again, and remove the center of the root. If you are using larger parsnips, the middle woody section will pull away on their own. Cut the remaining pieces into to 1 to 2 inch lengths.
Place your cut pieces into a medium pot of water; bring to a boil, until just soft. Drain water from pot and add ¼ cup of butter. Replace pot on low heat and cook about five minutes. You do not want brown or mushy parsnips. Salt and pepper to taste.
If I would have understood the woody term and how to fix it, I think the family would have enjoyed these. Instead… not such good reviews for the poor parsnip. This is what cooking is all about though, being creative, making mistakes and trying new things. Good Luck!
