Parsnips are sweetest after a frost. In Europe they were used to sweeten jams and cakes before sugar became widely available.
How to Select
Choose parsnips that are firm and dry. Smaller ones may be more flavorful and tender.
How to Store
Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. For longer term storage, pack in moist sand stored in a cold root cellar at 32-40 degrees. They can last 2-6 months stored this way.
How to Prepare
Rinse in cold water and peel. Grate raw in salads. Steam, microwave, boil, bake, roast, sauté or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Substitute for carrots or sweet potatoes in recipes.