Seasonal Produce: Parsnips
It’s no accident that parsnips resemble ivory-colored carrots. This versatile, though little used, root vegetable is botanically related to carrots. Parsnips have a slightly sweet nutty flavor and a tough starchy texture that softens when cooked. They are usually harvested after the first frost since the cold converts their starch to sugar resulting in a sweeter taste. Parsnips are available almost year-round with peak supplies in fall and winter. They can be prepared in the same ways as carrots and potatoes—roasted, steamed, boiled, baked, mashed and puréed—so give parsnips a place in some of your cold-weather meals.