Get Fresh: Parsnips
Parsnips are best between October and February.
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:
Balsamic Pork with Fennel, Arugula and Parsnips
MORE LIKE THIS:
Get Fresh! Produce Guide for Winter
Get Fresh! Produce Guide for Spring
