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| − | [[Image:CDC_parsnip.jpg|right|parsnip]]
| + | {{wikipedia::Parsnip|Parsnip}} |
| − | {{ingredient}} | [[Cookbook:Vegetable|Vegetable]] | |
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| − | The '''parsnip''' looks like a pale [[Cookbook:Carrot|carrot]] and is actually a relative of the carrot, [[Cookbook:Celeriac|celeriac]], and parsley root. Commonly found in [[Cookbook:European cuisines|Europe]], this root vegetable arrived to the [[Cookbook:Cuisine of the United States|United States]] with the colonists. Popular in the 19th and early 20th centuries for its [[Cookbook:Celery|celery]] flavor and [[Cookbook:Nut|nutty]] fragrance, this vegetable was often used in recipes that called for [[Cookbook:Calorie|caloric]] decadence.
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| − | Parsnips are available year round with a peak from fall into spring. They are often displayed with the parsley root, so be sure you know which is a parsnip. Parsley roots are typically sold with their feathery greens whereas parsnips are sold by the root.
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| − | Select medium sized roots with uniform creamy beige skin. Avoid limp, pitted, or shriveled roots. Store parsnips unwashed wrapped in paper towel, placed in plastic, and store in the vegetable crisper of the refrigerator for about 2 weeks.
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| − | Wash, peel, and trim parsnips as you would a carrot. If [[Cookbook:Steaming|steaming]], then the parsnips skins will slip off after cooking. If pureeing parsnips, then leave skins intact.
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| − | {{Wikipedia|Parsnip}}
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