Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Parsnips

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    All About Parsnips Empty All About Parsnips

    Post by Lobo Wed 20 Jan 2016, 2:56 am

    All About Parsnips
    All About Parsnips Img94
    A relative of the carrot, this ivory-colored root closely resembles its brighter, more familiar cousin. Parsnips have a slightly sweet flavor and a tough, starchy texture that softens with cooking. Excellent roasted, steamed, boiled or baked, parsnips can be prepared in almost any way that potatoes or carrots are. Because they become mushy more quickly than other root vegetables, add them toward the end of cooking to stews and soups. Very young, tender parsnips may be grated or thinly sliced and added raw to salads.

    Selecting
    Although now available year-round, parsnips are at their peak after the first frost, when the cool weather converts their starches to sugar. Look for small to medium parsnips that are firm and unblemished. Larger ones can be tough and stringy and have a woody core that must be removed.

    Storing
    Wrapped in a perforated plastic bag, parsnips will keep in the refrigerator for up to 1 month.

    Preparing
    Scratch parsnips with your fingernail to check for a waxy coating. If the vegetables are waxed, be sure to peel them. Otherwise, they may be scrubbed with a vegetable brush or peeled, as you wish. Cut out and discard the tough, fibrous core found in large parsnips. Because they discolor when exposed to air, cook cut parsnips immediately or sprinkle them with lemon juice.

    Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

      Current date/time is Thu 28 Mar 2024, 1:55 pm