The parsnip is a distant cousin to the parsley and has a distinct flavour of its own.  A slightly starchy root vegetable, it is a favourite standard for many an English roast.  In central Europe, it too is a common vegetable used often as an accompaniment for meat dishes, soups and stews, though less common in Germany, where it is used only in soups.  Vegetarians appreciate the parsnip as a welcome change.  It can be baked, steamed, eaten raw or cooked and chilled for salads or marinated in a vinaigrette. 

Because of its similarity in flavour to the celeric (celery root) it can usually be used in place of it, though it is a little milder.  When used with other vegetables, be aware that using too much of it will dominate the dish.  The next time you make a pot of vegetable soup, add a parsnip or two cut into bite size pieces and add with the potato.  Parsnips require only a short cooking time.  Parsnips are trimmed and peeled as a carrot.

Suggestions:

baked - See info below for roasting with or without the addition of sweet potato.

mashed potato - Cook with the potatoes and mash together in your usual manner

peas and onion - Cauté onion first in a little butter, add small pieces of parsnip to the peas  (pearl onions are especially nice this way.)

roasted - Place around the meat about 45 minutes before the end of the cooking time.                 Baste now and again.

root vegetables, mixed - Carrot, potato, parsnip, onion.  Especially appreciated  throughout Autumn and Winter.  (All vegetables excepting onion but to equal sizes.) Sauté finely chopped onion first until transparent, add sliced or diced carrot and a little vegetable broth or water.  Cook the carrots until half done, then add the potato and parsnip.  Cook until done, drain, toss gently with a little melted butter if you like and garnish with a little fresh herb such as chive, parsley, marjoram.

soups - Cut into bite sized pieces, add about 10 to 15 minutes before the end of the cooking time.  (note:  potatoes and parsnips cut to about the same size take about the same amount of cooking time.

salad - Sliced thinly or shredded, blanch if you like for a minute, plunge in cold water, drain and mix with a dressing of choice.


BAKED SWEET POTATOES AND PARSNIPS

Allow half a medium sweet potato
and 3 parsnips per person
melted butter
brown sugar
lemon juice
optional:  a little broth

Trim off the ends of sweet potatoes and cut in lengthways.  Place in a low casserole with lid.  Peel and trim the parsnips, cut lengthways and  baste vegetables generously with butter.  Sprinkle the parsnips with a little brown sugar and give them a squeeze of lemon juice.  Cover and bake at 180° C. until done, about 45 minutes.

Tip:  Be less generous with the butter and add a few tablespoons of broth to the casserole.  Broth can be whatever you have on hand.

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