Saturday, 9 November 2013

Preparation and serving methods

Preparation and serving methods
To prepare, wash them in cold water and scrub or gently peel the skin. Trim off the ends. Cut into cubes, disc, and pieces as you desire.
Tender parsnips cooked in a similar way like carrots. Do not overcook; indeed, they cook early as they contain more sugar than starch.
Here are some serving tips:
parsnip, brussel sprouts stewsalmon, parsnips and carrot
Stew fried parsnips with carrot, brussel sprouts, potato, and nuts.
Photo courtesy: janetmck
Salmon with roasted sweet potatoes and parsnips.
Photo courtesy: plindberg.
  • Raw parsnips add unique sweet taste to salads, coleslaw, and toppings.
  • It can be cooked and mashed withpotato, leeks, cauliflower, etc.
  • Slices and cubes added to stews, soups, and stir-fries and served with poultry, fish, and meat.
  • It can be used in breads, pies, casseroles, cakes, etc., in a variety of savory dishes.

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