Parsnips
A late-season root that gets sweeter after frost — rich, honey-like flavour that roasts beautifully.
Store in
Fridge crisper drawer in a produce bag
Keeps for
2–3 weeks flavour actually improves with cold
Best eaten
Roasted or mashed; caramelizes to deep sweetness
Prep tip
Peel the skin tougher than carrot — use a sharp peeler
What It Is
Section titled “What It Is”Parsnips are a root vegetable similar to carrots but ivory-white and distinctly sweeter — especially after a frost, which converts their starch to sugar. At Cold Springs Organics they’re a late-season crop, appearing in the fall and early winter box. They’re often underestimated, but a roasted parsnip at peak ripeness has a honey-like depth that surprises first-timers.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate in the crisper drawer in a produce bag for up to 2–3 weeks. Cold storage actually improves the flavour of parsnips — the cold converts more starch to sugar, deepening their natural sweetness. Don’t let them dry out; a loosely sealed bag keeps them from shrivelling.
How to Prep It
Section titled “How to Prep It”Rinse well and peel with a vegetable peeler — the skin is tougher than a carrot’s. Trim the top and any fibrous root tip. The core of very large parsnips can be woody; halve them lengthwise and cut it out if the centre feels hard. Smaller, younger parsnips are fully tender all the way through.
How to Cook It
Section titled “How to Cook It”- Roasted — cut into even chunks, toss with olive oil, salt, and a drizzle of honey; roast at 400°F (200°C) for 25–30 minutes until golden and caramelized. They sweeten further in the oven.
- Mashed — boil until completely tender, mash with butter and cream for a richer, sweeter version of potato mash. A pinch of nutmeg works well.
- Soup — simmer parsnip chunks with apple, ginger, onion, and broth; blend until smooth for a warming autumn soup.
Quick Meal Idea
Section titled “Quick Meal Idea”Honey-glazed parsnips — peel and cut parsnips into wedges. Toss with olive oil, a generous drizzle of honey, salt, and a pinch of cayenne. Roast at 400°F (200°C) for 25–30 minutes, turning once, until deeply golden and sticky at the edges.