Parsnips

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  • Photo of whole parsnips on a table.

PURCHASE

When buying parsnips, choose ones that are firm and approximately 5 to 10 inches in length. Avoid those that are soft, have dark spots or are very large.

    KEEP

    Parsnips should be stored unwashed, wrapped in a paper towel and placed in a plastic bag. They can be kept in the refrigerator for up to 2 weeks.

      PREPARE

      Wash in cold water and cut off the ends. Remove any knots or tough spots.

        RECIPE

        Root Vegetable Medley

        2 Parsnips (peeled and diced)
        ¼ Butternut squash (peeled and diced)
        ¼ Rutabaga (peeled and diced)
        1 Sweet potato (diced)
        ½ cup Chicken stock or vegetable stock
        2 teaspoons Oil
        1 tablespoon Sage dried
        1 teaspoon Black pepper
        ½ teaspoon Salt
        2 tablespoons Parsley (chopped)

        1. In a large pot, combine the vegetables, stock, oil, sage, pepper and salt. Bring to a boil, then cover and lower heat.
        2. Cook 15-20 minutes, stirring a few times, just until tender. Avoid overcooking, or the vegetables will fall apart.
        3. Transfer to a serving bowl. Sprinkle with parsley before serving.


        View more recipes and information at USDA's Seasonal Produce Guide - parsnips.