Both root vegetables, turnips and parsnips have pale, white flesh and can be eaten raw or cooked. A turnip has round, bulb-like shape with a white and purple skin. Parsnips resemble a thick carrot in shape and have a nubby, cream and brown skin. Peeling the skin off exposes the firm and clean flesh of a parsnip, while a turnip needs no peeling. Low in calories with a long shelf-life, turnips and parsnips contribute fiber to a healthy diet. Cook up a batch of each and serve as a nutritious snack or a tasty side dish.
Things You'll Need
- Cutting board
- Sharp knife
- Vegetable peeler
- Measuring cups
- Large sauce pan with lid
- 1/4 sour cream
- 1/4 cup heavy cream or milk
- Measuring spoons
- 1 tsp. ground nutmeg
- 1 tbsp. olive oil
- Parmesan (optional)
- 1/4 cup breadcrumbs (optional)
- Garlic (optional
Wash 1 lb. of parsnips in cold water. Place the parsnips on a cutting board.
Trim off the base of the root and the tip with a sharp knife. Peel off the outer layer of skin with vegetable peeler.
Slice the parsnips into chunks about 1/4 inch wide. Place in a large sauce pan and add about 1/2 inch of water.
Cover and steam the parsnips on medium-low heat for 15 to 20 minutes. Check the water level occasionally and add more if it seems too dry. The parsnips should be tender and somewhat soft.
Strain the parsnips in a colander. Put the cooked roots into a food processor. Add 1/4 cup of sour cream, 1/4 cup of cream or milk and 1 tsp. of ground nutmeg.
Process the vegetables on high until it forms a smooth puree. Add salt and ground pepper to taste.
Wash 1 lb. of turnip bulbs.
Place the turnips on a cutting board and trim off the tops and tips of each bulb with a sharp knife.
Cut each turnip in half. Make vertical and horizontal cuts to dice the turnip halves into small cubes.
Pour 1 tbsp. of olive oil into a large sauce pan. Add the turnips with 1/4 cup of water. Cover the sauce pan with a lid.
Cook over medium-low heat for 10 to 15 minutes until you can pierce the turnips with a fork.
- Pen and Fork; "How to Cook Parsnips"; Gwen Ashley Walters; 2011
- "How to Cook Everything: 2,000 Simple Recipes for Great Food"; Mark Bittman, Alan Witschonke; 2008
- The Cook's Thesaurus: Roots
- Photo Credit Martin Poole/Digital Vision/Getty Images
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