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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • 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:

    See all Parsnip recipes »

What's your favorite parsnip recipe?

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what's in season

Fruits and vegetables at their peak right now.

   
  • Rutabaga
  • Parsnips
  • Rhubarb
  • Watercress
  • Sugar Snap Peas
  • Radishes
  • Lemon
  • Horseradish
  • Orange
  • Turnips
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