Harvest of the Month: Parsnips
The parsnip is a root vegetable closely related to the carrot family. They are known for having a sweet, rich flavor. This distinct flavor comes after the first frost when the vegetable is still in the ground, converting its starches into sugars. In fact, parsnips can be so sweet that before sugar was widely available they were used to sweeten jams and cakes. Parsnips are also a good source of fiber and potassium, and are low in calories.
How to select
Choose a parsnip that is small to medium-sized that has beige skin. Although you can find them year-round, their peak season is from September to March. As with most vegetables, look for a parsnip that is blemish-free, firm, and has no discoloration.
How to store
Like other root vegetables, parsnips store well. They will last the longest (up to two weeks) when stored in a zip-top bag in the crisper of your refrigerator.
How to prepare
Wash the exterior of the vegetable and peel. Cut off the top and bottom, then follow your recipe’s directions. Parsnips are delicious steamed, roasted, baked, or sautéed.
Try a recipe using parsnips! Check out this Roasted Parsnips with Mint and Sage recipe on All Recipes.