Parsnips
What It Is
Section titled “What It Is”Parsnips are a root vegetable similar to carrots but ivory-white and distinctly sweet — 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.
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.
- Parsnips actually improve in flavour after cold storage.
How to Prep It
Section titled “How to Prep It”Rinse well. 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; cut it out if needed.
How to Cook It
Section titled “How to Cook It”- Roasted — cut into chunks, toss with oil and honey; roast at 400°F for 25–30 minutes until golden and caramelized.
- Mashed — boil until tender, mash with butter and cream like a sweeter version of potato mash.
- Soup — simmer with apple, ginger, and onion; blend until smooth.
Quick Meal Idea
Section titled “Quick Meal Idea”Honey-glazed parsnips — roast parsnip wedges with olive oil, a drizzle of honey, and a pinch of cayenne until deep golden and sticky.