An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Manfred KohParsnips
A parsnip looks like a white carrot (and is, in fact, in the same family). Along with their sweet flavor, parsnips bring vitamin
C, folate, and potassium to the table.
Season: Year-round; peak fall through spring.
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How to Choose Parsnips
Parsnips are a root vegetable and, like carrots, are often sold without their leafy green tops. Look for small to medium-size creamy white roots that are smooth, firm, blemish-free, and free of pitting. Soft spots, limpness, and a shriveled end are signs that a parsnip is old and will probably be woody and dry. Winter parsnips are often sweeter than those picked in the fall, since cold weather converts their starches to sugars. -
How to Store Parsnips
Keep parsnips unwashed (moisture speeds decay) in a bag in the refrigerator for up to a month.
How to Prepare Parsnips
Peel parsnips just before cooking. Large parsnips can have a tough, fibrous core that’s unpleasant to eat. If you have a big one, quarter lengthwise and cut out the center before cooking. -
How to Use Parsnips
Parsnips make a delicious puree, and roasting (mix with other root vegetables) brings out their sweetness. They can also be boiled, sautéed, or mashed.Real Simple Parsnip Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
