Translation of parsnip in Spanish:

parsnip

chirivía, n.

Pronunciation: /ˈpɑrsnəp//ˈpɑːsnɪp/

noun

  • 1

    chirivía feminine
    pastinaca feminine
    • Anyway, I was glad to welcome those parsnips into my vegetable drawer.
    • When it comes to Christmas food I'm completely conventional - turkey, roast potatoes, roast parsnips, bread sauce, stuffing, English mustard and sausages.
    • I particularly like the taste of parsnips, but you could substitute other root vegetables (carrots, turnips, celery-root) or better yet, use a mix of several.
    • Some of the foods that contain quite a lot of water like root vegetables, parsnips, have got a very high glycaemic index, yet the glycaemic impact is quite low, simply because it's got a lot of water in it.
    • Try steamed carrots, turnips, parsnips, rutabagas, squash or celery root.
    • So the sweet, starchy parsnip was doubly useful and became a staple food.
    • I can't abide the sickly sweet flavour of parsnips.
    • Fresh and bright as those carrots, leeks and parsnips are it takes a shopper with a will of iron not to cast a wandering eye over the imported vegetables.
    • But hoummos has another, second life as an accompaniment to simple grills, served on the side in the same way that you would serve mashed potato or a parsnip purée.
    • Or make a hash by frying up all the leftover roast potatoes and parsnips, adding some chopped turkey and perhaps a little leftover stuffing too.
    • Jayne chose the only vegetarian option that night - beef tomatoes filled with sautéed vegetables (courgettes, carrots, parsnips and onions) on a lemon confit.
    • A few sweet roots, parsnips, carrots and a stalk of celery will add flavour to the pan juices.
    • All types of vegetables are here, potatoes, carrots, parsnips, onions, and an uncut whole butternut pumpkin.
    • The supermarket has also seen more root vegetables such as parsnips, potatoes and carrots being sold.
    • Cut the sweet potato, parsnip and broccoli into bite-sized chunks and add to the curry with the shallots and lemongrass.
    • Wash and peel the vegetables you intend to roast - potatoes, pumpkin, kumara, onions, carrots, parsnips and turnips are all good roasted.
    • Using pastry bags, fill bottom half of shell with sweet potato mousse, fill top half of shell with parsnip pastry cream and top with chocolate glaze.
    • Once all the accompaniments are offered - roast potatoes, roast parsnips, Brussels sprouts and chestnuts - the absence of turkey on the veggie platter is scarcely likely to draw attention.
    • So there is roast tenderloin of pork with mustard crème fraîche, spiced roast parsnips and roast pheasant with chestnut stuffing.
    • Add in the carrots, parsnips and potatoes, season with salt, pepper and cumin, and cook for five minutes, stirring regularly.