Parsnips

~ By Blesha ~

This month I'm writing about parsnip. The latin name for it is pastinaca sativa. It's colour is creamy white, and it looks much like a carrot. Parsnip is a root vegetable and is native to the Eastern part of Europe, but was introduced to Britian by the Romans.

The parsnip seeds can be planted in early spring, but it is not grown in warm climates. The reason for that is that frost is needed to create the parsnip's strong flavour. One should use fresh seeds every year, since parsnip seeds deteriorate significantly if they are stored for long.

Many people use this vegetable in stews and casseroles, and some boil or roast it. My little family love it in a stew, almost similar to the recipe I'll put at the end of this little article. We make it the same way, but without the onions.

Note: It is easy to mistake poison hemlock for parsnip, when picking wild vegetables. Be sure you have the right kind of parsnip!

~ ~ ~

Below is a recipe, taken from http://www.knowingfood.com

Organic Carrot Squash and Parsnip Soup

(Submitted by Daphne)

Ingredients

1 - 4 to 5 small, or 2 to 3 large organic carrots, finely chopped

2 - 1 medium parsnip (organic if possible), finely chopped

3 - 1 butternut squash (about 200-300g), finely chopped

4 - 1 large onion, finely chopped

5 - 2 tablespoons corn flour mixed well with 1 cup water

6 - A handful of finely chopped parsley

7 - A pinch of ground black pepper

8 - A pinch of sea salt to taste

Preparation

1 - Place the chopped carrot, squash and parsnip in a medium size, deep saucepan. Fill it up with water till about 3cm above the vegetable.

2 - Bring content to a boil then reduce the heat to low and simmer till everything is soft.

3 - Use a masher, slowly mash the vegetable into puree form.

4 - Stir constantly till it is all mixed well, and smooth.

5 - Add in the corn flour and water mixture, keep simmering till the soup is thickened and pasty.

6 - Add in enough salt to suit your taste.

7 - Sprinkle ground black pepper and parsley over soup then serve.

Versatility Note

1 - There is no need for stock, as these root vegetables are sweet enough to give taste to the soup.

2 - I sometimes replace squash with a small pumpkin. Works just as well.

3 - Melt a dollop of vegetable spread into the soup adds more flavour to it.

4 - You could use a blender to make the vegetables pasty, but just mashing it preserves its original fibre and texture.

         

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