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ChefTalk.com › Cooking Terms › Parsnips

Parsnips

Cooking Term

 

Parsnip: Since the times of the Roman Empire, the Parsnip, a yellowish ivory white looking carrot vegetable, however, with a light sweetness, and a slightly nutty bouquet, have taken a backseat to the potato for many years, none the less, they are quite common in the countries of Constantinople ( The Ancient Roman Empire ), the Baltic countries and in England because the Roman Emperor Tibertius loved parsnips and parsnips thrive in wet cold weather, thus he imported them to England and they had spread to Ireland and the West Indies.   

 

They can be mashed, boiled, fried, sauteéd, simmered and are most popular as a cream of parsnip soup. The ingredients parsnips pair with are uncountable:

 

walnut pesto, ginger braised beef and parsnips with ginger and coconut, in the Brazilian National Dish of Feijoada - a black bean stew, with oranges and citrus fruits, honey and bean stews and Roast Pork baked in the oven.
 
Italian: pastinaca
Spanish: chirivía
French: panais
Latin: Pastinaca Sativum
 
 
 
 

 

Comments (1)

You should not use 'England' when something pertains to the UK (made up of four distinct regions, Scotland, Northern Ireland, Wales and England).
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