Seasonal Produce: Parsnips

Purchasing

• Select firm small- to medium-size parsnips since large ones are often tough and stringy with a woody core that must be removed.
• Avoid limp, shriveled or blemished parsnips that have moist spots or many tiny hairlike roots.
• Refrigerate unwashed parsnips in a plastic bag for up to 2 weeks.

Preparing

• Trim both ends, peel and rinse with water. If the parsnips are large, slice them lengthwise in half and remove any tough fibrous cores.
• Chop, slice, cube or julienne parsnips to ensure even cooking.
• Cook immediately after peeling and cutting, or place in a bowl of water with lemon juice to prevent them from discoloring.
• Parsnips have a tendency to become mushy when overcooked and are best when just slightly tender. Add them to long-simmering dishes, such as soups and stews, during the last 10 to 15 minutes of the cooking time.

Nutrition

Serving

• Team up parsnips with other root vegetables. When oven-roasting carrots, potatoes and onions, add parsnips to the pan for a tasty change of pace.
• Whip up a blend of mashed potatoes and parsnips for an extra-flavorful side dish.
• Toss julienned parsnips into your favorite stir-fry recipe for some veggie variety.
• Substitute chopped cooked parsnips for some or all of the potatoes in your favorite potato salad recipe.
• Add parsnip chunks to the mix of vegetables in soups and stews.
• Glaze cooked parsnips like carrots, with brown sugar, honey or mustard.
• Brown sugar, apples, orange zest, cinnamon, nutmeg and ginger enhance the natural sweetness of parsnips.
• Pair parsnips with herbs, such as rosemary, dill, chives and thyme, for savory flavor.