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The parsnip is a biennial plant grown as an annual in agricultural production. It has a long taproot that can grow up to 12" in length and about 3 inches in diameter at the shoulder. Growing from its shoulder, above ground, is the plants foliage which resembles large celery leaves and stems. Its tapered root varies in skin color depending on variety, but its flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice parsnips, fennel and celery root, then toss with a lemon vinaigrette.
Store parsnips as you would carrots, cool and dry for up to two weeks.
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