How to Choose: Look for small to medium, creamy white roots that are smooth, firm, and free of pitting. Soft spots, limpness, and shriveled ends are signs parsnips have been stored for too long and will probably taste tough and woody.

How to Store: Keep parsnips unwashed (moisture speeds decay) in a bag in the refrigerator.

Shelf Life: One month in the refrigerator.

Best Uses: Peel parsnips before cooking. Roasting brings out their sweetness: Cut parsnips into 1/4-inch-thick sticks and toss them with olive oil, salt, and pepper. Roast at 400º F, stirring once, until tender, about 45 minutes.