Parsnips are sweetest after a frost. In Europe they were used to sweeten jams and cakes before sugar became widely available.
How to Select
Choose parsnips that are firm and dry without pits. Smaller ones may be more flavorful and tender.
How to Store
Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. Long term: Pack in moist sand stored in a cold root cellar at 32-40 degrees. Can last 2-6 months.
How to Prepare
Rinse in cold water and peel. Eat raw: Grate in salads. Eat cooked: Steam, microwave, boil, bake, roast, saut, or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Good baked with some maple syrup or brown sugar. Substitute for carrots or sweet potatoes in recipes.