PARSNIPS

Parsnips are in the carrot family and have a fragrant, nutmeg-like flavor. They are meant to be cooked and not eaten raw. Parsnips are a wonderful addition to a medley with winter squash, carrots, and potatoes. We often make a blended soup using all of those ingredients. Bigger parsnips tend to have a woody pith, so we try to keep them on the smaller side in hopes that they remain tender. They will cook quicker than potatoes and carrots, so we usually cut them into smaller pieces if roasting a veggie medley. Peel them or don’t - I have never noticed a difference.

STORAGE: Keep roots in a closed container or plastic bag in the fridge. Roots like a humid environment, and will keep for 4-6 months if stored correctly.

RECIPES:

Mashed Potatoes and Parsnips

• 1 lb potatoes (roughly chopped)

• 1 lb parsnips (roughly chopped)

• 3-5 cloves garlic (minced)

• 1/4 (or 1/2!) c butter

• 1/2 c milk

• Salt and pepper to taste

Fill a large stock pot with water and bring to a rolling boil. Add potatoes and parsnips. When they become very soft, drain and put back into pot. Add garlic, milk, and butter and mash. Salt and pepper to taste.