Store parsnips in the coldest part of your refrigerator in a plastic bag. They will store for several weeks under these conditions, so don’t feel like you need to eat them all right now. When you are ready to use them, Scrub the outer skin with a vegetable brush and trim off the top and bottom. Peeling is optional and totally up to you.
Parsnips are very versatile and there are many ways to incorporate them into your meals. I seldom peel parsnips when I use them. I usually just give them a good scrubbing and then cook them. If you are making a dish where you want their bright whiteness to shine, you can peel them similarly to a carrot. The flavor of parsnips can be best highlighted when they are cooked, bringing out their sweetness and softening the texture. They can also be eaten raw as more of a salad preparation. Shred the parsnips and toss with a lemon vinaigrette and fresh herbs. Let the mixture set for a while to allow the lemon to soften the parsnips.
One of the easiest things to do with parsnips is slice them up and sauté them in butter or toss them with olive oil and roast them until they are golden brown. Parsnips also make a creamy, silky puree that can be served similarly to mashed potatoes. But if you’re still learning to appreciate the flavor of parsnips, you might find their flavor a bit too parsnip-y for your liking. There are many other things you can do with a parsnip. Small amounts added to soups and stews add a nice background flavor. You can also try to maximize their characteristic sweetness and use them in sweet preparations such as muffins, cakes, and even pie! Parsnips add not only sweetness, but moisture to baked goods. The sweet, earthy flavor of parsnips pairs well with maple syrup, Dijon mustard, apples, oranges, onions, parsley, chives, raisins, ginger and warm spices such as coriander, cardamom, cinnamon and nutmeg. Overwintered parsnips especially pair well with mushrooms, asparagus, sorrel, sunchokes and chives.
Cultural & Historical Background: Parsnips are more common in Europe, but are gaining popularity in the U.S. In the Middle Ages parsnips were a staple vegetable in Central and Northern Europe because they could be used as a starch and a sweetener. In the 19th century, the English and Irish folks used parsnips to make a wine which turned out similar to sweet Madeira. They even made parsnip beer in Northern Ireland!
Growing Information: Parsnips are a very challenging crop to grow and have a long growing season. We plant the seeds early in the spring when the soil is still cold. It can take as long as two to three weeks for the seeds to germinate and push through the soil. Unfortunately the weeds never have a problem growing, which is one of the challenges we have over the course of their long season. We invest a lot of time cultivating and hand weeding our parsnip crop so we can have a healthy crop to harvest in the fall.
