Don't mistake them for beige carrots, these are much bigger and more nutty or earthy tasting.
- Freshest in April and October.
- Good for baking, mashing, frying (parsnip chip), sides, soups, stews. They roast sweet, and pair nicely with orange zest and warm, festive spices such as cinnamon, ginger and nutmeg (try a parsnip (no-carrot) carrot cake...sub parsnip for carrot and tell us what you think!).
- Parsnips are a good source of vitamin C and niacin.
- Store in the cold section of the crisper, in bag or container (be sure to wash and remove tops prior).