What do you do with Parsnips? What are they? They actually look like white carrots! Do they taste like carrots? Their flavor is so slight one can’t be sure.
There are some foods that are forgotten, and then only remembered when the Thanksgiving holiday comes around. This happens because generally, this holiday table boasts of offering a grand and diverse array of special side dishes to accompany a fancy main course. Parsnips are a prime example of one such vegetable.
Parsnips are underrated. They are usually, reluctantly offered as part of a medley of root vegetables. They are almost exclusively the one vegetable side dish that one has left over after the big, extravagant, holiday feast. We barely remember them. They pack such a subtle, little flavor that seasoning and even melted butter can obscure any of its taste.
There are many Parsnip recipes out there. It would seem that there have been many attempts to turn them into dishes that everyone will enjoy. allrecipes.com/recipes/fruits-and-vegetables/vegetables/parsnips/
Even though Parsnips have a very subtle flavor, herbs complementary to them include basil, dill, parsley, thyme, and tarragon.
Parsnips are a root vegetable closely related to the carrot and parsley. Their long tuberous roots have cream-colored skin and flesh and can be left in the ground when mature as they become sweeter in flavor after winter frosts. Parsnips are usually cooked but can also be eaten raw.
A native to Eurasia, the Parsnip has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century.
Parsnips are high in vitamins and minerals, especially potassium. They also contain antioxidants and both soluble and insoluble dietary fiber.
Setting out to experiment with various recipes for Parsnips, it appeared obvious that these root vegetables might be best fried. What an incredible surprise to have found that Instead of a dish of insipid, boring, rather tasteless treats, these were so good that here is a new, not-so-guilty pleasure which is sure to be something to remember. Bet you will not be able to stop eating them!
(Yields about two cups)
(1) One large, firm Parsnip
Seasoned Salt, to taste
Discard any green tops. Using a carrot peeler, scrape away the very outside of the entire root. Continue to use the carrot peeler until you have only shavings. Heat about one inch of oil in a large frying pan, over medium heat. When the oil is hot, gently drop a small handful of Parsnip shavings into the oil, stirring a few times to make sure that they are separated. Do not crowd them in the pan. Repeat. Continue to fry in batches until just lightly, golden brown. Remove from pan using a slotted spoon. Drain on paper towels and sprinkle with seasoned salt. These should be stored in an airtight container, and will keep for about a week. Do not refrigerate.