History, uses, and how to pick your parsnip!
A root vegetable that grows wild in Europe and West Asia, parsnips have been cultivated since ancient times. Its early history is clouded by the fact that writers didn’t always distinguish them from carrots—understandable because the two are closely related, and parsnips look pretty much like beige carrots with really wide shoulders. We do know they were loved in classical Rome, and Emperor Tiberius was picky about parsnips. He had wild ones specially imported from the banks of the Rhine; a potentially hazardous enterprise, since they’re often mistaken for water hemlock, the source of the poison that reputedly brought down Socrates.
Uncommon ingredients make an uncommon soup.
Parsnips stand in for carrots or zucchini in a quick bread, perfect for breakfast or a snack.
Get acquainted with the humble parsnip and discover its true beauty.
An assortment of beets, parsnips, carrots and Brussels sprouts with an Asian flair.
This quick, low-fat soup features rotisserie chicken.