Parsnips are sweetest after they have been exposed to the cold, which is why we have them in the spring. They have overwintered and were spring dug for their full flavor. All winter long they have been gathering sweetness from the surrounding soil and the cold. It is what is known as a crystallization process and if you think of sweetness as sunshine - then this is pure stored sunshine.
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This incredible root vegetable adds character to any dish, soups, roasts, stews, or just roasted on their own. Because of its starchy nature, the parsnip can easily stand-in for potatoes in meal planning. But it can also be thoroughly enjoyed by itself as a side dish, appetizer, or in a stew or soup.
Store in a plastic bag in the refrigerator.