Cooking Parsnip

BEFORE COOKING:

Immediately before cooking, rinse the parsnip under cold water and peel it thinly. Rinse it again, and if the roots are thick, cut them lengthwise into 4 or 8 parts.

COOKING:

Place the parsnip into a small amount of cold water if its flavour and aroma are desired to infuse into the broth (e.g. when making soup). If cooking the parsnip as a standalone dish, add it to boiling water – this helps it retain most of its juices. Cook the parsnip for 20–25 minutes. Start timing from the moment the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per litre of water). It is also advisable to add a little sugar (about 1 teaspoon per litre of water). Cook with the lid on – this shortens the cooking time and reduces vitamin loss. To check if the parsnip is done, pierce it with a fork or knife. If it goes in easily, it is ready.

AFTER COOKING:

After cooking, drain the parsnip and peel off the skin. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve sprinkled with fresh dill and drizzled with melted butter.

Enjoy your meal!