What's in Season?

In Season: Parsnips

This often-overlooked root vegetable brings new flavor to all sorts of dishes.

In Season: Parsnips
Photo: Randy Mayor

Learn: This hardy root vegetable enjoys cool climates―it requires frost to convert its starches to sugars and develop its sweet, nutty flavor. Although it bears a striking resemblance to a carrot, a parsnip has pale, cream-colored skin. Its tough, woody texture softens with cooking.

Purchase: Look for small to medium-sized parsnips with beige skin. You'll find them year-round, but their peak season is from fall to spring. They should be blemish-free and firm. Since parsnips are sometimes sold near similar-looking parsley roots, be sure you're purchasing the right item. Parsnips are sold by the root only, while parsley roots are typically sold with their greens attached.

Store: Like other root vegetables, parsnips store well. Wrap unwashed parsnips in a paper towel, place in a plastic zip-top bag, and store in the vegetable crisper drawer of the refrigerator for up to two weeks.

Use: Wash the exterior, and peel. Cut off the top and bottom, and slice or julienne, depending on the recipe's directions. Then steam, roast, or sauté for a hearty side dish. Add parsnips during the last 30 minutes of cooking when preparing stews and soups to keep them appealingly tasty.

1 of 1

Most Popular

  1. Our Best Easter Desserts

    Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
  2. Easter Side Dishes
  3. 100 Easy Chicken Recipes
  4. Easy, Gorgeous Easter Feast
  5. Easter Menus