After cleaning your parsnip, slice it as you would slice a carrot.
Rich in Vitamin C, folate, manganese and dietary fiber, parsnips resemble off-white or ivory-colored carrots. These root vegetables are available year round but are best in the winter, after the first frost. Traditional preparation methods include roasting, pureeing and sauteing in butter. These vegetables are naturally quite sweet, and with a little extra sugar, can be turned into a dessert pie filling. Before cooking parsnips, it is necessary to give them a thorough cleaning in order to remove any dirt, pesticide residue, bacteria or microbes. Add this to my Recipe Box.
Instructions
1. Place the parsnip on the cutting board and cut off the ends of the parsnip. The ends have a tendency to collect more dirt than the rest of the vegetable, and the top can collect pesticide residue.
2. Peel the parsnip with a vegetable peeler to remove all of the skin. Although parsnip skin is edible, dirt collects in the crevices of the parsnip skin, making it difficult to remove completely. To avoid cutting yourself with the peeler, place the parsnip horizontally on the cutting board and secure the parsnip with your left hand. With your right hand, move the peeler from left to right.
3. Rinse the parsnip in running water. This final rinsing removes any microbes that transferred to the parsnip from your knife, cutting board, vegetable peeler or hands.
Tags: cutting board, parsnip skin, parsnip with, pesticide residue, vegetable peeler
