Parsnips a Flavorful, Nutritious Root for Stews and Side Dishes

Parsnips is an ancient vegetable in the root family that is closer to a potato than a carrot. Parsnips are thought to have originated in the Eastern Mediterranean. References to parsnips and carrots were used interchangeably in ancient Greece and Rome. Tiberius Caesar imported parsnips from Germany where they flourished along the Rhine River. In Roman times parsnips seeds and roots were esteemed as an aphrodisiac.

In the Middle Ages the parsnips roots were valued medicinally for treating maladies as diverse as toothaches, swollen testacles, and stomachache. In 16^th century Europe parsnips were used as animal fodder and the country name “madneps” or “madde neaps” reflects the fear that delirium and madness brought about by eating the roots.

Introduced to North America by early settlers, parsnips were first grown in Virginia in 1609 and soon accepted by Native Americans. In the 19^th century parsnips were used as a sweetener by evaporating its juices and using the brown residue as honey, until the arrival of the beet.

The flavorful parsnips is a winter root which usually tastes better after the first frost. Parsnips are low in calories, high in fiber, and a useful source of vitamin C, folate and potassium. Parsnips are a tasty side dish and an especially good addition to stews.