In season throughout the winter, parsnips are a root vegetable closely related to the carrot by family and appearance—but the parsnip has a pale color and a sweet, nutty flavor. Parnips were first cultivated in Eurasia during ancient times and are often used in dishes with other root vegetables today.
Parnsip recipes, tips, and info after the jump.
Look for medium-sized parsnips that are firm and smooth without blemishes, and avoid those that seem limp in texture. Uncooked, parsnips can be stored for up to four weeks in a plastic bag in the refrigerator. Once cooked, parsnips will only last about two days. Rich in vitamins, minerals, and fiber as well as plenty of flavor, parsnips are the perfect seasonal winter vegetable. We have compiled some of our favorite recipes to celebrate the seasonal parsnip.
- Ziti with Skillet Roasted Root Vegatables
- Perla Meyers' Celeriac Soup of '73
- Smashed Parsnips with Mascarpone Cheese [One Ordinary Day]
- Roasted Carrots and Parsnips with Garlic [A Work In Progress]
- Roasted Parsnip Soup with Balsamic Syrup [Inspired Bites]
- Couscous Pilaf: An Adventure with Vegetables, Minus the Caraway
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