The OG starch


Illustration by Maria Ratinova

Before potatoes migrated from southern climes, parsnips filled the need for starchy veggies in soups and stews. While they’re related to carrots, they tend to be more fibrous, especially when larger. Parsnips were once used to make wine and beer (parsnip pilsner, perhaps?), and have traditionally served as food for pigs destined to be prosciutto. Now, we use them more like carrots—roasted, chopped into soups or pureed. Actually, they’re a great addition to mashed potatoes to contribute a bit of sweetness. They also stand up well to braising, whether in stock or orange juice, drizzled with butter.