
Parsnips are a root vegetable that is often overlooked by many home cooks. While the resemble carrots they have a creamy white flesh and a stronger flavour than carrots. Parsnips can be cooked in many of the same ways as carrots but unlike carrots they are seldom eaten raw. They are richer in vitamins and minerals than carrots. Parsnips are rich in potassium with 600 mg per 100 g and a good source of dietary fiber.
Parsnips in particular is an ideal ingredient when making soups, stews and stocks. They add a depth and roundness in flavour.

As with all of the stews I make this beef stew made use of what I had on hand. The end result was a lovely, chunky stew packed full of flavour and nutrition. I like browning meat before using it for stew as this adds more flavour. Once the meat was browned I put it into the crockpot then added carrots, parsnips, onions, bayleaf, potatoes and stock. When the potatoes were fork tender I added the corn and flour slurry to thicken continuing to cook for about 20 minutes. I added the frozen peas last letting them cook just enough to brighten. Pea are one of those vegetables that are best put into soups or stews last as they can easily over cook.
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