Parsnips have been used as an ingredient since ancient times, cultivated by the Romans. These long, tuberous taproots have cream-colored skin and flesh that sweetens the longer the vegetable is left in the ground. Make them into mash, roast them with an assortment of vegetables, or add them to soups for a little added sweetness.
They are high in vitamin C, folate, manganese, and potassium. Parsnips also contain antioxidants and both soluble and insoluble dietary fiber. The farmers' market is the best place to find sweet freshly-picked parsnips straight from the farm!
Choose parsnips that are small to medium-sized, as the larger ones tend to have a woody core that would need to be removed before cooking. You want parsnips that are pale, firm, smooth, and well- shaped.
Store your parsnips in a bag in the crisper, just like you would store carrots. They will keep for up to three weeks.