The parsnip is a spring vegetable for many home gardeners who let it remain in the ground all winter. The sweet, nut-like flavor of this vegetable which looks like a white carrot is improved by frost and is ready in spring as soon as the ground is soft enough for digging.
If you like parsnips but don't have them in your garden you can buy them at your supermarket most of the year round. Cook them in salted water as you would a carrot, mash and combine, with potatoes, or serve them deep-fried, creamed, sauteed, or in stew. Or try this unusual recipe that takes advantage of the sweetness and can be serve as a dessert. Sweet Parsnip Pie 1/2 cup raisins 6 large parsnips, peeled and sliced 1/4 teaspoon salt 1 egg 1 partially baked pie shell
Soak raisins in 1/2 cup cold water for about 15 minutes. Steam or cook peeled parsnips in boiling salted water about 20 to 40 minutes depending on size. Do not overcook. Drain then mash, puree, or put through food mill or processor. Beat egg slighly and add, mixing well. Add plumped raisins then pour into semi-baked pie shell. Bake in 375 degree F. oven for 30 minutes or until golden.