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| Rarely missing in any roast vegetable mixture in England, the parsnip is much less popular outside of Europe. Resembling a longer and more triangular white or off-white carrot, parsnips have a sweet flavor that is brought out with roasting, baking, or frying. They shouldn't look withered, feel limp or have too many small roots, and they can be stored for up to four weeks in a plastic bag in the refrigerator. Some farmers will bury parsnips over the winter and the ones dug up to be sold in the spring are extra-sweet. |
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| Recipes to try: |
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Cream of Parsnip Soup with Potato Crisps and Bacon |
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Parsnip Cakes with Smoked Trout, Apple, and Horseradish Cream |
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Mashed Parsnips and Potatoes |
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Tagliatelle with Pancetta and Parsnips |
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