Parsnips have nutritional value, add great flavor
Parsnips rarely come to mind when I’m trying to decide what to cook for dinner. Not, that is, until recently when a mound of fresh ivory roots at a local market reminded me of some of my favorite soups and a quick and easy – and very delicious – recipe from British chef Jamie Oliver.
“White foods” have gotten a bum rap over the years and deemed void of nutritional value. Parsnips, however, are more nutritious than one might imagine. A large root (eight or nine inches long) can boast 6.4 grams of fiber and a good dose of both macro and micronutrients. While they cannot compete nutritionally with deep orange or dark green leafy vegetables, when it comes to flavor, parsnips pack a punch.
Parsnips grew wild in Asia and Europe and were considered a delicacy by the Roman aristocracy. With their natural sweet and nutty flavor, parsnips were used for fruit cakes and desserts. Valued also for their long storage life above ground, they remained a dietary staple until potatoes were introduced by explorers returning from the Americas. Early European settlers introduced parsnips to North America in the 1700s.
Easy to grow, parsnips appreciate the same type of deep, loose, fertile soil that carrots need. The soil should also hold moisture but let soaking rains drain away. Sow parsnip seeds in early to midspring, spacing them about one seed per inch and in rows 18-24 inches apart. Keep the soil moist while waiting for the seed to germinate. It will take about three weeks for the seed to germinate. Thin seedlings to 2-3 inches apart. As with all vegetables and fruits, maintain soil moisture throughout the growing season.
Parsnips require a full three months of growth to achieve maturity. The desired sweet flavor develops only after heavy frosts trigger the starch in the roots to change to sugars. In other words, wait until late fall to harvest parsnips, and then mulch heavily so that you can continue to dig them all during the winter and spring. After harvesting, store parsnips in the cold vegetable crisper or bottom shelf of the refrigerator in a loose plastic bag – the same way you keep carrots.
Parsnips add marvelous flavor to traditional soups and stews, and I love this very different comfort-food preparation from Jamie Oliver.