Parsnips are a vegetable and much like a carrot can be prepared in the same ways. The parsnip, which is off white or yellow in colour, does not contain beta-carotene, yet is still full of nutrition as it is a good source of potassium and Vitamin C. Parsnips are sold year-round in the produce section of the grocery store and are often available fresh from the garden at Farmers' Markets.
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Things you need
- Vegetable brush
- Vegetable peeler
- Sharp knife
Wash the parsnips under cold, running water to remove any dirt and debris from the root vegetable.
Scrub any remaining debris from the parsnips using a stiff vegetable brush.
Peel the parsnips, just as you would carrots, using a vegetable peeler to remove the outer skin of the vegetable. This is optional.
Cut the parsnips into 1- to 2-inch pieces. The parsnips are now ready to add to the other soup ingredients.
Tips and warnings
- Parsnips can be used as a substitute for carrots in most recipes or can be added as an extra ingredient.
- Parsnips taste sweetest when cooked until just fork tender. To serve as a side dish, cover the vegetable chunks with water and simmer until soft.
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