Parsnip

Pick it!

• Parsnips look like a white to cream colored carrot, 8-12 inches long, have a nutty, celery flavor.
• Pick firm and dry parsnips. Can be stored in refrigerator in an unsealed bag for 3 weeks or longer.
• Smaller parsnips may have more flavor and tenderness.
• Cold temperatures 2-4 weeks before harvest help give parsnips a sweeter flavor.

Try it!

• Parsnips can be used much like carrots and other root vegetables.
• They are great chopped with other root vegetables, drizzled in olive oil and lightly seasoned (salt, pepper, garlic, thyme), and roasted at 350 degrees F for 1 hour, or until soft.
• Sliced parsnips and carrots can also be briefly cooked (simmered for 2 minutes in water), strained, and added to a fresh lettuce salad.
• Parsnips also work well in soups and can be treated like carrots in such recipes.

Ingredients

• 4-5 parsnips
• 1 Tablespoon salt
• 2 Tablespoons butter
• 1/8-1/4 cup milk
• 4 teaspoon chopped garlic
• Black pepper to taste

Directions

1. Place the chopped parsnips in a pot and cover with water.
2. Add salt and bring to boil. Boil until parsnips are so soft that they fall apart when you pierce them with a fork, around 15 minutes.
3. Once parsnips are beginning to fall apart easily, drain well immediately to avoid a watery product.
4. Mash the parsnips, adding butter, soymilk, and garlic.
5. Grind in some pepper. Taste. Add more butter, garlic, or salt as desired.