Parsnips
The parsnip gets its name from the word "pastinvu," which is a tool for digging. This is a very appropriate name for a root vegetable which resembles the carrot. Parsnips do not have any one nutrient in high amounts, but do contain a good mixture of nutrients. Root vegetables like parsnips are often among the less-consumed foods available.
Overview
Parsnips are a creamy white in color and can grow up to 15 inches in length. The roots have a scent similar to celery and a nutty, sweet flavor. While parsnips can be harvested after the first frost has fallen in fall, they are better with long exposure to cold. Some of this vegetable's attraction for farmers is its ability to be left in frozen ground all winter. It is then thawed out in the soil in the spring and eaten with no harm done to the quality of the parsnip.
Because young roots from parsnips contain both starch and sugar, spirits and beer can be produced from them. Parsnips are frequently brewed with malt instead of hops in Northern Ireland to produce a very pleasing drink. Parsnip wine made in Wales was, at one time, thought to be a gourmet's choice.
Parsnips are most commonly grown today in Europe and northern areas of the U.S. They are not very popular in the southern United States as the weather there does not typically become cold enough to produce the sweet flavor of the colder regions.
History
This vegetable is believed to have originated in the Mediterranean region where wild forms of parsnips were cultivated by the Romans. Parsnips were held in high esteem according to Pliny, and the Emperor Tiberius had them transported from the banks of the Rhine River to Rome. During the Middle Ages the parsnip was common on Lenten tables because it is sweet and filling.
Parsnips were cultivated in England and Germany by the 16th Century. The colonists brought parsnips to the New World and introduced them to the Indians, who then grew this vegetable alongside beans and corn.
Until the late 19th Century, parsnips were a major staple in Europe. At that time, parnsips slipped in popularity due to the introduction of the potato. During the colonial period and through the 19th Century in the U.S., parsnips were more popular than potatoes. During the winter the starches in parsnip turned to sugars. This vegetable was often paired with salted fish to feed starving families over the hard winter months.
Nutritional Information
This vegetable is an excellent source of vitamin C, fiber, pantothenic acid, manganese, folic acid and copper. Parnsips are also a good source for potassium, magnesium, niacin, thiamin, riboflavin, and vitamins E and B6. A typical 100-gram serving of parsnips provides the body with 71 calories, (mostly as carbohydrates) and 3.6 grams of fiber.
Health Benefits
Parsnips have very similar nutritional benefits to those of potatoes. However, parsnips are lower in calories and have about half of the vitamin C and protein of potatoes. Parsnips are higher in fiber than potatoes. Parsnips are also a better source of folic acid than potatoes. One cup of cooked parsnips provides 23 percent of the recommended daily intake of folic acid. Parsnips and potatoes are very similar in their B vitamin content.
Carrots, celery and parsnips are all memebers of the umbelliferae family. These foods contain many natural phytonutrients, compounds now known to block the spread of cancer cells. Other research shows these vegetables are also able to fight cancer by inhibiting the growth of tumors.
Safety
Parsnips tend to shrivel when exposed to moisture in cold storage and are usually heavily waxed to minimize this effect. While the waxes used on parsnips do not pose a health risk, the waxes tend to "bake on" the pesticides which may be present on the skin. Therefore, parsnips cannot be simply washed in cool water: they must be soaked in a mild solution containing additive-free soap.
In lieu of washing, the skins can be peeled. However, peeling rids the parsnip of many of the nutrients found in the skin.
Selecting and Storing
Parsnips are typically available year round, but the taste is best when the vegetable has been exposed to the frost of winter or if they have been put in cold storage to turn their starches into sugar. Parsnips left in frozen ground until spring have the same sweet taste.
Avoid limp, shrivelled or spotted parsnips. Well-shaped and firm parsnips can be stored in a plastic bag in the refrigerator for up to two weeks. If the greens are still attached, snip off the greens before storing. Greens left on can pull precious nutrients from the roots.
Serving Ideas for Parsnips
This versatile vegetable can be steamed, sauteed, baked or boiled. One of the easiest ways to prepare parsnips is to parboil them with the skins on, then plunge them into cold water to slip off the skins. Once skinned, slice the parsnips crosswise or lengthwise and toss the slices in olive oil or butter and parsley and glaze them. Natural sweeteners such as honey or maple syrup make an excellent glaze for parsnips. Nutmeg, allspice, cinnamon and cloves can also be added for flavor.
Parsnips are a good choice to pair with chicken, lamb or turkey. This vegetable is also good with other vegetables like sweet potatoes, carrots celery or potatoes.
References
- Holford, P.(2004). The optimum nutrition bible. London : Piatkus
- Holford, P & Lawson, S. (2008). Optimum Nutrition Made Easy How to achieve optimum health. London : Piatkus
- Murray, M.T. et al.(2005). Encyclopedia of healing foods. London : Piatkus
- Yeager, S. & Prevention Health Books. (1998). The doctors book of food remedies : the newest discoveries in the power of food to cure and prevent health problems from aging and diabetes to ulcers and yeast infections. [Emmaus, Pa.] : Rodale
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