Parsnip
Panais
| Latin name | Pastinaca sativa |
|---|---|
| Family | Vegetables |
| Origin | Eurasia |
| Season (France) | October – March |
| Flavour | Sweet · Earthy · Nutty · Warm |
| Typical price (France) | 3–5 €/kg |
What it is
Before sugar beet, this was how northern Europe sweetened things — parsnips went into cakes, jams and a passable wine. The potato took its place in the eighteenth century and it has been recovering the ground ever since.
In the kitchen
Cut out the woody core of any large one. It never softens and it drags the whole dish down.
Goes with
Honey Thyme Butter Nutmeg Apple Cream Black pepper Hazelnut
In season alongside
Borlotti bean Brussels sprout Butternut squash Cauliflower Earth chestnut Jerusalem artichoke
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