Parsnips

Store unwashed in a plastic bag in the crisper drawer. Remove any green or discolored tops before storing. Can be blanched and frozen for longer storage.

Peel parsnips just before cooking to prevent oxidation and browning.

Roasting brings out their natural sweetness—toss with oil, salt, and pepper at 400°F (200°C) for 25–30 minutes.

Remove the woody core from very large parsnips for a more tender texture.

Parsnips work well in soups, purees, and as a roasted side dish alongside root vegetables.

Thyme, rosemary, and sage

Garlic and onions

Butter and cream

Other root vegetables (carrots, potatoes, beets)

Cumin and coriander

Overcooking parsnips, which makes them mushy and removes their delicate flavor.

Forgetting to remove the fibrous core from very large specimens.

Storing cut parsnips too long without refrigeration—they dry out quickly.