Parsnips are roots for all seasons, but they're best in the fall-firm and sweet, their ivory-colored flesh turning to a shade of buttery cream. This humble vegetable is more popular in Europe, especially England, but its versatility and heartiness are all-American. Use parsnips in soups, boil them and mash them with a little butter and salt, or rub them with peanut oil and roast until soft. They need nothing more than a pinch of salt. Stored loosely wrapped in the crisper of your refrigerator, they'll keep for a month.
By David Feder, R.D.blog comments powered by Disqus