OFF THE SHELF
Parsnip is sort of an uncarrot

By Kaui Philpotts

Popular in Europe, parsnips can be prepared in much the same way as their more common orange cousins. Cory Lum • The Honolulu Advertiser

The flavor is slightly sweet but not strong.

They were introduced from Europe in the 1600s, and are available in our supermarkets mostly from November through March (although they do grow year-round). They are prepared in much the same way you prepare a carrot, by taking off the top and the tips and peeling the outer skin to avoid bitterness.

You also can boil them like carrots, but they take a little longer to cook.

In England, Scotland and Ireland, carrots and "nips," as they're known, are often boiled, the water drained off and then mashed together. The pleasant dish is dressed with lots of salt, pepper and butter, and accompanies roast beef or lamb dinners, along with mashed potatoes and brown gravy.

You can keep parsnips in a plastic bag in the refrigerator for up to two weeks and bake, broil, saute or steam them. They are delicious added to a stew or soup, and contain a little vitamin C and iron.