Parsnips are rich in potassium, vitamin C, folate, and soluble fiber. They grow underground, and belong to the same vegetable family as celery, carrots and parsley.
Parsnips are delicious when cooked in beef stew, or baked as an accompaniment to roast beef. Adding a boiled parsnip when making mashed potatoes will lend pleasant, interesting flavour to that classic dish. The parsnip is a versatile root vegetable which can be used for soup, grated into salad or braised with potatoes, celeriac and carrots, or julienned and deep-fried as chips.
©M-J de Mesterton 2016