A favorite amongst chefs as the foundation for rich purees or roasted with other root vegetables, the Parsnip has a sweet, celery flavor and nutty fragrance. Parsnips have been mainly associated with stews, but its sweet personality is delicious glazed, battered and deep-fried or served in soups.
Boil or steam whole for twenty minutes, or sliced for about five minutes. Saute slices in butter just until tender. Bake slices in a buttery gratin with a touch of cream and a dash of allspice or nutmeg. Roast with rutabagas, carrots, and turnips. Puree with potatoes or other root vegetables; flavor with fresh herbs or seasonings such as dill, parsley or orange flavoring.