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HISTORYParsnips have been cultivated by humans for at least 2,000 years. In ancient times parsnips and carrots were often referred to by the same name (pastinaca was used by Pliny to describe both). The writings of Apicius indicate that the Romans held the parsnip in some esteem. For centuries in Europe they were a ubiquitous and nutritious staple food. Before sugar was widely available parsnips were used to sweeten dishes such as cakes and jams. Their popularity declined following the introduction of the potato, and this decline continued as sugar became more readily available. The parsnip is now not commonly eaten outside N. European countries. BIOLOGYWild parsnips are found across Europe and Asia. The cultivated form - Pastinaca sativa - belongs to the umbelliferae family which includes carrots, chervil, parsley, fennel and celeriac. NUTRITIONParsnips are a good source of vitamin C, fiber, folate and potassium (increased potassium in the diet is associated with a lowering in blood pressure). TIPSBUYING Flavor and sweetness are increased by frost, so parsnips are better during mid/late winter. STORING PREPARING Raw parsnip is good grated in a salad. Roasting or steaming are the best cooking methods (boiled parsnip can be a bit watery). Steam parsnip chunks until soft (10 - 15 minutes). Roast parsnip in a moderate oven for around 20 minutes for chunks, 30 - 40 minutes for whole parsnips. Whole roast parsnips are delicious accompanied by a yoghurt or sour cream dip flavored with (for example) garlic, lemon or coriander. OTHER STUFFIn Italy, pigs bred for top quality Parma ham are often fed on a diet of parsnips. PICK OF THE RECIPES
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