Carrots, parsnips and parsley roots look similar...

Carrots, parsnips and parsley roots look similar because they’re members of the same botanical family. All are root vegetables, but parsnips and parsley root don’t enjoy the same popularity as their more versatile bright orange cousins.

CARROTS

The hundreds of varieties vary in size and shape but all have a mild, sweet flavor and, when fresh, a crisp texture.

The bright orange vegetables are sold with or without their feathery green leaves. Those with leaves still attached are likely to be the freshest.

Types most commonly sold in supermarkets are those seven to eight inches long, slender with pointed ends, and baby carrots, which are either miniature versions of larger carrots or more rounded.

If the leaves are still attached, they should be removed before the roots are placed in a plastic bag and refrigerated. Carrots will stay fresh two to three weeks but will lose sweetness and become soft as they age.

Peeling is a matter of personal preference. If the peel is left on, scrub the roots clean with a stiff brush and cold water.

Carrots can be creamed or pickled, or added to soups, stews and salads. They also are used as an ingredient in carrot cake and pudding.

A pound equals six to eight medium carrots and, if shredded, will yield about three cups. When sliced, two medium carrots will yield one cup.

Carrots may be cooked whole, sliced or diced. Whole carrots, boiled in a skillet with about an inch of water, will be tender in 10 to 20 minutes. Sliced or miniature carrots take only five to 10 minutes. Increase the time if you steam the vegetable.

PARSNIPS

These winter root vegetables have thin beige skin and creamy white flesh. Low temperatures convert the roots’ starch to sugar, giving them a sweet, nutty flavor.

Parsnips are usually sold without their leafy tops. Small to medium roots are the best choice; larger ones are likely to have a woody core. Look for those that are smooth, firm and well shaped.

Refrigerate parsnips, unwashed, in a plastic bag for up to a week.

Unlike carrots, which can be eaten raw, parsnips require cooking. When properly prepared, the texture should be somewhere between that of carrots and sweet potatoes.

Use a vegetable peeler to remove the outer skin. Leave whole, slice, dice, shred or cut into thin strips.

Sliced or diced parsnips can be added to stews and soups during the last 15 to 20 minutes of cooking. But the vegetable also can stand on its own as a side dish.

Parsnips cut into quarter-inch slices may be boiled or steamed. Boil in half an inch of water until tender, five to 10 minutes. Steaming will take a few minutes longer.

You can also bake parsnips. At 325 degrees, sticks about half an inch thick and 3 inches long will be tender in about an hour. Dot generously with butter before baking. A former neighbor used to add a little flaked coconut, and the result was delicious.

Chips made from parsnips were a trademark of Mary Sue Milliken and Susan Feniger’s old City Restaurant on La Brea Avenue and are occasionally served at their Border Grill in Santa Monica. When fried crisp, the thin slices have a slightly sweet flavor. And as with potato chips, you’ll find it hard to eat just one.

PARSLEY ROOTS

They look like small parsnips or pale baby carrots. The flavor is a cross between that of carrots and celeriac.

Parsley roots are sold with their leaves attached. They should look fresh, and the creamy-beige roots should be firm.

You can place parsley roots in a plastic bag with the leaves still intact and refrigerate for up to a week. Even if they become soft, parsley roots can be used to flavor soups and stews.

They can be served on their own, but parsley roots probably are more pleasing when added to soups or stews, or cooked in combination with carrots, potatoes, turnips or onions.

If they are small, leave the roots whole. Larger parsley roots can be sliced or diced. If cooked by themselves, timing will be similar to that of baby carrots.

The leaves resemble flat-leaf Italian parsley but are blander in flavor. If desired, they can be used for flavoring.

PARSNIP CHIPS

1 1/2 pounds parsnips

Lemon

Water

Oil

Salt

Squeeze lemon in water. Peel parsnips. Slice as thin as possible, placing slices in acidulated water as each is cut.

Heat enough oil for frying in deep-fat fryer to 350 degrees.

Drain parsnips, then spread on paper towels. Blot dry with more paper towels.

Fry parsnips, handful at time, until pale golden and crisp, about 2 minutes. Turn to help brown evenly.

Remove parsnip chips with skimmer or slotted spoon and drain on paper towels. Sprinkle lightly with salt to taste.

Serve immediately or store up to 2 days in plastic bag.

Makes 6 servings.

Each serving contains about:

166 calories; 110 mg sodium; 0 cholesterol; 10 grams fat; 21 grams carbohydrates; 1 gram protein; 2.27 grams fiber.