Tuesday, May 27, 2008


From The Guide:

The parsnip is similar to the common carrot, but it is white in color and much more fibrous than its orange cousin. It is also far more reluctant to reveal its secrets and will do so only after being cooked (boiled, baked) for a period of at least one half of an hour. The man who chooses to eat raw parsnips almost certainly bears further investigation.

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