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.

Get Fresh: Cauliflower