Choose
parsnips which feel very firm with no blemishes or cracks. Smaller
parsnips tend to be sweeter.
Storing:
In a cool, dry, dark place for up to 5 days or in the refrigerator for
up to 10 days. Remove any leaves attached to parsnips before storing
for any length of time.
Serving Allowances:
½ a
large (+7.5cm/3" Diameter) , 1 Medium(5cm/2" Diameter)
2-3 Baby
General
Preparation of Parsnips
Wash in cold water Cut off the stem end and straggling roots if
present. Peel older parsnips or simply scrub or scrape young
specimens. Parsnips are best eaten cooked.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
Baton
Brunoise
Chunk
Cube
Dice/chop
Grate
Julienne
Y
Y
Y
Y
Y
Y
Y
Matchsticks
Mashed
Paysanne
Puréed
Shred
Slice
Sulfrino
Y
Y
X
Y
Y
Y
Y
Suitable Cooking
Methods for Parsnips
Bake/Roast
y
Whole,
Halves or chunks = 40 - 80
minutes. Drizzle with oil
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