Parsnip selection and storage
Although available year-round in most markets, prime season for parsnips is fall and winter. These roots can grow to an immense size, but the truly large ones are undesirable due to a woody, bitter core. Select parsnips that are small to medium in size, 5 to 10 inches (12.5 to 25 cm) in length, with firm flesh and no soft spots. The color should be even as dark spots can indicate decay or freeze-burn.Store unwashed parsnips in a cool dark place as you would carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to two weeks, if not longer. Cooked parsnips can be refrigerated and used within three days.
To freeze, cut parsnips into 1/2-inch cubes and par-boil or steam for 3 to 5 minutes. Cool, pack into containers, seal, and freeze for 8 to 10 months. Fully cooked parsnip puree may also be frozen for up to 10 months.
Parsnip cooking tips and usage
• Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.• Small, tender parsnips can be peeled and grated raw into salads.
• Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
• If your parsnips are over-sized, you'll need to trim out the bitter core before or after cooking.
• To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.
• Peeled and pared parsnips will turn dark when exposed to the air so cook them right away or hold them in water with a bit of lemon juice added.
• Parsnips may be substituted for carrots in most recipes.
• Herbs complementary to parsnips include basil, parsley, thyme, and tarragon.
• 1 pound parsnips = 4 servings.
• 1 pound = 4 to 6 small parsnips.
• 1 pound = 2-1/2 cups diced, cooked parsnips.
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