Common Name: Parsnip

Scientific Name: Pastinaca sativa

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The parsnip is native to Eurasia, particularly the Mediterranean. It was known to both the ancient Greeks and Romans. It was an important staple in Europe before the potato was introduced and overshadowed it. The root was later introduced to North America by colonists.

Uses: Because it is a winter root, which stores more sugar than autumn roots, parsnips were a common sweetener before sugar became more accessible to the working class. In Britain, they were used to make cake and jam. It can be used much like the potato: added to soups and stews, baked, boiled, roasted, mashed, or fried.

Selection & Storage: Choose parsnips that are small to medium in size; large ones may have a woody core. They should be firm with cream colored flesh that is free from any soft spots or bruising.

Store unwashed parsnips in a cool, dark place or in the crisper drawer of the refrigerator, where they should keep for a couple of months. Additionally, store away from apples or pears, which produce ethylene gas, which will cause the parsnips to overripen and become bitter.

Taste Rating: ★★☆☆☆

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