parsnip

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Parsnip,

river, c.150 mi (240 km) long, rising in central British Columbia, Canada, and flowing northwest to join the Finlay River at Williston Lake and form the Peace River. Explored by Sir Alexander Mackenzie in 1793, it became, with the Peace River, an important fur-trade route.

parsnip,

garden plant (Pastinaca sativa) of the family Umbelliferae (parsleyparsley,
Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
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 family), native to the Old World. It has been cultivated since Roman times for its long, fleshy, edible root. Wine and beer have also been made from it. The wild form has become naturalized in North America, often proving a noxious weed. Parsnip is a biennial but is cultivated as an annual. The root can be left in the ground all winter without deterioration. It is also used as livestock feed. Parsnip is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Apiales, family Umbelliferae.

parsnip

[′pär·snəp]
(botany)
Pastinaca sativa. A biennial herb of Mediterranean origin belonging to the order Umbellales; grown for its edible thickened taproot.

parsnip

1. a strong-scented umbelliferous plant, Pastinaca sativa, cultivated for its long whitish root
2. any of several similar plants, esp the cow parsnip
References in periodicals archive ?
Season hot potatoes and parsnips with garlic olive oil, parsley, salt and pepper.
As other gardeners arrive, tasks will be assigned, beds will be weeded and the parsnip digging will continue.
Cold temperatures have always brought out the best in parsnips.
2 Add the onions, celery, parsnips and bay leaves to the casserole dish and fry for 10 minutes until golden brown.
Lightly coat an oven tray with olive oil and spread the sliced parsnip and potatoes on it.
INGREDIENTS 2 pheasants 8 strips of back bacon Salt and pepper 4tbsp rapeseed oil 200ml Port or Madeira 2tsp redcurrant jelly 250ml game stock (preferably made from the game carcass, though chicken will do) 120g butter 2 sprigs thyme 2 small shallots, halved 6 large parsnips, peeled, split INGREDIENTS 2 pheasants 8 strips of back bacon Salt and pepper 4tbsp rapeseed oil 200ml Port or Madeira 2tsp redcurrant jelly 250ml game stock (preferably made from the game carcass, though chicken will do) 120g butter 2 sprigs thyme 2 small shallots, halved 6 large parsnips, peeled, split METHOD 1.
5 PARSNIPS often have a tough core which many cooks prefer to discard.
The sweetness of the parsnip balances the swede's underlying peppery taste.
Parsnip canker can create problems for many farmers, causing significant losses during harvest and storage.
Leave winter parsnips in the ground until you need them and frost is said to enhance the flavour.
Ladle the soup into warmed bowls and serve with the soft cheese mixture spooned on top, garnished with the reserved parsnips.
Indeed, if one plans to move parsnips from A to B, or indeed from B to A, or generally between any two letters of the alphabet, then one may, if the path is downhill, simply roll them rather than having to carry them in baskets.