Parsnips

Parsnips Manfred Koh
Look for small to medium, creamy white roots that are smooth, firm, and free of pitting. Keep parsnips in a plastic bag in the refrigerator for up to 4 weeks. Peel before cooking. Parsnips can be boiled, sautéed, pureed, mashed, or roasted. For a simple roast: Cut them into 1/2-inch-thick sticks; toss with olive oil, salt, and pepper and roast at 400º F, tossing once, until tender, 35 to 35 minutes.

 

Recipes to try:

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Quick Tip

All-Purpose Croutons

Homemade croutons are a great way to make use of stale bread. To make your own: Toss ½ baguette (cubed) with ¼ cup olive oil on a rimmed baking sheet. Bake at 400° F, tossing once, until golden.