FreshPoint

Description:

Baby carrots a little too run-of-the-mill for you? Baby Parsnips are usually 4- to 6-inches long and have a mild celery-like fragrance and a sweet, nutty flavor. As parsnips tend to be fibrous, they are never served raw, but these Baby Parsnip are the exception to that rule. The best way to cook a Baby Parsnip is to parboil it with the skin on, as you might a potato. Then shock in cold water and the skin will slip off like wet paper. Because it is naturally sweet, the Baby Parsnip has an affinity for sweeteners like sugar, honey, or maple syrup, much as a sweet potato does, and for related spices like nutmeg, cinnamon, and cloves. Glaze them with a little sugar or orange juice as you would glaze a carrot. For a more savory side, toss Baby Parsnip in butter and sprinkle with 2 such as tarragon, thyme, parsley or chives. Serve with a sauce of yogurt and curry powder.