Parsnips

Although it may look like a carrot, this pale, cream colored looking carrot is actually a parsnip! They are at their peak season from Fall until Spring! Parsnips are a good source of vitamin C, fiber, folate and potassium. Flavor and sweetness are increased by frost, so parsnips are better during mid/late winter.

BUY IT

When buying your parsnips look for those that are firm and dry. Look for thinner parsnips, since fatter ones tend to have a thick core you would need to cut out.

ADD IT

Think of cooking your parsnips like you would carrots or potatoes. Raw parsnip can be delicious when grated in a salad. Boiled parsnips mash up delicious potato like side. Parsnips roast well and have a great caramelization. You can even sauté parsnips for a side!

PREP IT

Clean the skin, chop, and prepare in the way that matches your recipe. Roasting or steaming is the most popular way to use them. Steam parsnip until soft (10 - 15 minutes). Roast parsnip in your oven for about 20 minutes if you make them into chunks, but 30 - 40 minutes for whole parsnips.

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