Europeans brought the parsnip to the united states in the early 1600s but this creamy-white root has never become an American favorite. The first frost of the year converts the parsnip’s starch to sugar and gives it a pleasantly sweet flavor. French parsnips are available round the year with the peak period during fall and winter. Look for small to medium, well-shaped roots, avoid limp, shriveled or spotted parsnips. They can be refrigerated in a plastic bag for up to 2 weeks. Parsnip are suitabale for almost any method of cooking including baking, boiling, sautéing and steaming. They’re often boiled, then mashed like potatoes. Parsnip contain small amounts of iron and vitamin.
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