Available October through March
STORAGE
Store, refrigerated, with the greens removed in a plastic bag for several weeks or up to a month.
FAVE WAYS TO PREPARE
-Trim the tops, slice in half, and parboil for 5 minutes, until just tender. Toss with olive oil, salt, and spice blend of your choosing. Roast in a 400° oven till caramelized and nicely browned, about 40 minutes. Top with fresh herbs.
-Cut into 1” (ish) chunks and boil in well-salted water until realllllly tender, about 15 or 20 minutes. Add parsnips to a food processor (or blender) and puree, drizzling in olive oil or melted butter (browned would be tasty) till it reaches the level of smooth your after. Season with salt + pep.
-Make Parsnip Skordalia