This hardy root vegetable enjoys cool climates—it requires frost to convert its starches to sugars and to develop its sweet, nutty flavor.
To select, look for small to medium-sized parsnips with beige skin. They should be blemish-free and firm.
• Pasta with Black Kale, Caramelized Onions, and Parsnips
• Roasted Root Vegetables
• Chicken and Parsnip Soup
• Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping
• Crispy Root Vegetable Latkes with Beet Puree
See More: In Season: Parsnips