DATE: Wednesday, November 12, 1997          TAG: 9711080091

SECTION: FLAVOR                  PAGE: F1   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, CORRESPONDENT 

                                            LENGTH:   34 lines

EITHER YOU LOVE PARSNIPS OR YOU HATE 'EMSWEET MEMBERS OF THE CARROT FAMILY ARE ``THE MOST NEGLECTED AND LEAST ENJOYED OF ALL ROOT VEGETABLES''

``WITH THE parsnip, a member of the carrot family, there seems no middle ground as to desirability. You either dote on this slim, pristine-pale creation or you simply cannot abide it,'' says Alex Hawkes in ``A World of Vegetable Cookery'' (Simon & Schuster, 1984). ``. . . the parsnip is the most neglected and least enjoyed of all root vegetables.''

Parsnips are sweet-flavored root vegetables that look like ivory-colored carrots. They are usually wider at the top and tapering to a very narrow root. Parsnips should always be eaten cooked as they are starchy and tough when raw.

Availability: Parsnips have, in recent years, made a miniature comeback and can be found in most area supermarkets in October through April. They are sold with their tops clipped, usually in plastic bags.

Selection and storage: Look for small parsnips, larger ones may have woody cores. Avoid those that are limp or shriveled or have splits or brown spots. Choose those that are reasonably uniform. Keep parsnips in a plastic bag in refrigerator crisper and use within a week.

Preparation: Peel and trim ends. Parsnips are best when cubed, sliced or julienned. Boil in salted water for 5 minutes or steam for 7 minutes.

Nutritional information: A cup of parsnips has about 102 calories. They are good sources of vitamin A and potassium. ILLUSTRATION: Color photo

KRT

Parsnips have made a comeback...

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