Contributed by Angela Cleveland

Parsnips are one of those vegetables that are often overlooked. Although they have been cultivated for over 4000 years, and were once the major staple of Europe and colonial America, many people ignore them.

So what are these ivory-coloured anomalies? As you may guess by their shape, they are related to carrots. However, they are rarely eaten raw because of their fibrous nature. They have a mild celery scent and a sweet, nutty flavour. Although they have no beta-carotene (which is what give carrots their orange colour), they are high in vitamin C and potassium and have more fibre than any other common vegetable. Parsnips have been known to help with colon disorders, constipation, heart problems, high blood pressure, and certain types of cancers.

How do we store them? Parsnips are best kept in a perforated plastic bag in a crisper. Stored this way, they can last up to 4 weeks. If the greens are still attached, remove them before storing because they will draw moisture away from the root itself.

How do we prepare them? Due to their high starch content, parsnips can be substituted for most potato recipes. They can be used whole or cut into pieces, and the peels can be left on or removed. Parsnips can be baked in a pan for 20-30 minutes at 350°F or dropped in boiling water for 5 to 15 minutes (taste wonderful mashed). One of the best ways to prepare parsnips is to steam them. This will retain their sweetness without turning them mushy. Place whole parsnips or pieces into a steamer or a saucepan (with ½ inch of boiling water), cover, and cook until tender (20-40 minutes for whole, and 5-15 minutes for pieces). When they are done, let them cool or place them briefly in cold water.

Try seasoning them with broth, herbs, juice (orange or apple work well), brown sugar, ginger, or nutmeg.

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