How to Choose Parsnips



Parsnips have a special place in winter cooking, although they are not as popular today as they were decades ago. Parsnips are available all year round but they gain a sweetness that comes from being frozen in the ground, so the early winter ones are often the tastiest.[1]Choosing good quality ones is fairly easy but there are some pointers to consider, as discussed here.

Steps

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    Look for parsnips that are very white. The whiter the flesh, the sweeter the parsnip.
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    Choose firm parsnips with intact roots.
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    Avoid parsnips that are yellowing or going brown around the core. These are likely to be older and therefore less sweet.
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    Avoid buying parsnips that are shrivelled. Again, these are likely to be older and less sweet. Larger ones are more likely to have a woodier texture.[2]
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    Prefer smaller parsnips over larger ones. These are generally sweeter and less woody.[3] Also look for parsnips that are heavy for their size; they will be sweeter.[4]
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    Finished.

Tips

  • Store in the refrigerator for a few days. They are not able to last as long as carrots.

Things You'll Need

  • Quality vegetable supplier

Sources and Citations

  1. Taunton Fine Cooking, Choose Firm, Heavy Parsnips
  2. Otago Daily Times, Parsnips in from the Cold
  3. Veg Box Recipes, Parsnip
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Article Info

Categories: Food Selection and Storage