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Parsnip

This plant is a native of Britain. It contains a considerable quantity of sugar, and is disliked by some on account of its peculiarly sweet taste. It is a frequent accompaniment to salt fish during Lent. In Scotland parsnips and potatoes are beaten together. The parsnip is chiefly used in winter. It is improved rather than the reverse by frost; but is apt to become rusty if allowed to remain too long in the ground. After it has begun to grow again in spring it exhibits acrid qualities. Both in Great Britain and Ireland the root is used for making parsnip wine (see PARSNIP WINE), which is held to resemble malmsey wine. Parsnips may be dressed in the same way as carrots, which they very much resemble. When boiled they are generally served with boiled meat, or boiled salt fish, or when fried, with roast mutton. If young, they require only to be washed and scraped before they are boiled, all blemishes being of course removed. If old and large, the skin must be pared off and the roots cut into quarters. Carrots and parsnips are often sent to table together. It should be remembered that parsnips are more quickly boiled than carrots.