EN on Foods

October 2013 Issue

Partial to Parsnips

The folklore. Parsnips remain relative newcomers to this country, even though they’ve been cultivated since ancient Roman times. They were introduced to the United States by the British in the 19th century, but the potato soon took the lead as the preferred starch. European kitchens, by contrast, covet this sweet and starchy root vegetable, so essential to dishes like the traditional “Sunday roast.” The increase in farmers markets and CSAs (community supported agriculture) are changing that, however, and parsnips are fast becoming more recognized for their unique flavor and notable nutrition.

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