Parsnips

General Information

Parsnips might look like albino carrots but they have a flavor all their own. They are planted in the spring but aren't ready for harvest until fall. This long growing season means we have to work hard to keep them weed free. They add a nice diversity to the standard root crops. They are high in potassium and Vitamin C - so be sure to give them a try.

Storage Information

Parsnips store well. They can be kept for months in your refrigerator in a plastic bag.

Cooking Suggestions

• Add cubed to soups and stews.
• Grate and add to salads, burritos or stir-fries.
• Cube, toss with a little olive oil and bake alone or with other root vegetables at 350 until soft and slightly browned. Time depends on the cube size (anywhere between 30-60 minutes).

Recipes

• Carrot and Parsnip Kinpira
• Cauliflower, Carrot and Parsnip Puree
• Curried Carrot and Parsnip Soup
• Italian Peasant Soup
• Kale and Parsnips
• Lentils with Wine Glazed Winter Vegetables
• Parsnip Soup with Leeks and Parsley
• Pasta with Kale, Caramelized Onions and Parsnips
• Roasted Parsnips
• Roasted Vegetables with Balsamic Vinegar
• Sara's Winter Burritos
• Vegetable Almond Casserole
• White Bean Chili with Winter Vegetables
• Winter Curry