Asian Online Recipes (Vegetables Guide)
Guide to Vegatables

About Parsnips


There's something very old-fashioned about parsnips. They conjure up images of cold winter evenings and warm comforting broths supped in front of a blazing wood fire. Nowadays parsnips are available all year through, but many people still feel they belong to winter, adding their characteristic flavor to soups and stews. Parsnips are related to carrots, similarly sweet but with a distinct earthy flavor that blends well with other root vegetables and is also enhanced with spices and garlic.

History : Parsnips have a long history. The Romans grew and cooked them to make broths and stews. When they conquered Gaul and Britain, the Romans discovered that root vegetables grown in northerly areas had a better flavor then those grown in the south. They may have been the first to decree that parsnips should be eaten after the first frost!

Throughout the Dark Ages and early Middle Ages, parsnips were the main starchy vegetable for ordinary people (the potato had yet to be introduced). Parsnips were not only easy to grow but were a welcome food to eat during the lean winter months. They were also valued for their sugar content. Sweet parsnip dishes like jam and desserts became part of traditional English cookery, and they were also commonly used for making beer and wine. Parsnip wine is still one of the most popular of the country wines, with a beautiful golden color and a rich sherry-like flavor.

Nutrition : Parsnips contain moderate amounts of vitamins A and C, along with some of the B vitamins. They are also a source of calcium, iron and potassium.

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