Parsnips should be stored like carrots- unwashed, kept dry, and stored away from apples, pears, and potatoes. Wrap in a paper or cloth towel and store in a plastic bag (they go limp when exposed to air). They should last 2-3 weeks. Check the towel and replace it if it gets damp. Store in the coldest part of your refrigerator; they get sweeter in cold storage, and their starch turns to sugar.
Scrub them well, and lightly peel, before using. The core may appear to be separated, which is normal, don’t discard unless it tastes woody. Parsnips are sweeter than carrots, but have a bit of a radish-type bite. Because of this they can dominate the dish, so use in moderation. They’re best when cooked; combine with carrots in stews, soups, stir-fries. Excellent when roasted or added to mashed potatoes. I love them with a pot roast.
Blanch chopped parsnips by placing in a sieve and plunging into boiling water for 1½-2 minutes. Immediately dip into ice cold water and then drain. Lay out on towels to dry. Place single layer on a rimmed baking sheet, and freeze for about an hour (this will keep them from sticking together). Then toss into a ziplock freezer bag. Will retain good flavor for about 8-9 months.
Liz Talley, Urban Graze
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