The parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler in color and have a sweeter taste, especially when cooked. Usually picked after the first frost, parsnips are a fall and winter treat.
Fall to Early Winter
Like carrots: wash and scrub, then wrap in a loose paper towel and place inside an unsealed plastic bag in your veggie drawer. Use within
Peel, chop and boil parsnip pieces in salted water. When the pieces are very soft, strain them from the cooking water but make sure you save the water. Return the cooking water to the pan and boil until it is reduced to syrup.
Meanwhile, puree the parsnips in the food processor. Add the syrup to the puree and reheat it. Season with salt and pepper.