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Parsnip

Other names: parsnips

A sweet tasting root vegetable brought to the US back in the 1600's.  Parsnips are more popular in Europe than in the US.  The root is very versatile and can be added to braised meats,  steamed, boiled or baked.  We like to make a puree out of carrots and parsnips and add just a little butter and cream. It's a wonderful side dish for poultry. You can also mash the parsnip with potatoes.
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Substitute for parsnips

Turnips OR celery root

Equivalents

1 lb   =   4 medium parsnips,BR>1 lb = 2 cup cooked, diced

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