Parsnip SelectionAlthough 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.
Parsnip StorageStore unwashed parsnips in a cool dark place, just 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 2 weeks, if not longer. Cooked parsnips may be refrigerated and used within 3 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.
More About Parsnips and Parsnip Recipes:• Parsnip Selection and Storage
• Parsnip Cooking Tips and Measures
• Parsnip History
• Parsnip Recipes
Parsnips Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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