Get Fresh: Parsnips

Parsnips are best between October and February.
  • Share
  • Print
parsnips

Buy

parsnips with firm roots with milky white skin.

Avoid

roots with brown spots or lots of hairlike sprouts.

Select

medium (less likely to have a woody core), uniformly shaped roots for easier prep.

Refrigerate

in the crisper (wrapped individually in paper towels in a plastic bag) for up to 2 weeks.

TRY THESE RECIPES:
 
MORE LIKE THIS:
 

 

Comments