Parsnips

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.