- german name: Pastinake
- swiss name: Pastinake
- french name: Panais
- italian name: Pastinaca
General Information: The first frost of the year converts the starch to sugar, giving these creamy white roots a sweet flavor resembling a carrot. Some starch does remain, however, which makes these roots quite good when pureed like potatoes. A close relative to the parsnip is the parsley root (petersilienwurzel), which is prepared in the same manner, and has similar taste characteristics.
Season: October – February
Purchasing Tips: Look for those that are small- to medium-sized. Avoid those that are limp, shriveled or spotted. They should always be firm with a smooth skin. Large parsnips will have a woody core, which should be removed before cooking.
Storage: Refrigerate up to 2 weeks
Cooking Tips: Parsnips can be prepared using any cooking method. They are excellent as soups or purees, or deep-fried and eaten as chips. Parsnips are a very good partner to Fall fruits and roasted nuts, as well as roasted meats. They can be consumed raw, but are better after cooking.
Nutritional Info: Iron and vitamin C« back to What's in Season