Kathy Alberts
More ideas from Kathy
In Season: Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.What to Look For: Parsnips look similar to ivory or pale-yellow carrots, with a bulbous top tapering down to a skinny root. Choose small, firm parsnips that are not limp or shriveled.How to Store: Keep parsnips loosely wrapped in theā€¦

Smoky Parsnip Crisps Martha Stewart Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.

Carrot and Parsnip Puree - Martha Stewart Recipes. Veganize it with veggie stock.

Maple-Glazed Parsnips and Sweet Potatoes make a colorful combination in this easy roasted-root-vegetable side dish. A simple glaze of maple syrup and Dijon mustard makes these humble root vegetables sing.

Roasted-Parsnip Bread Pudding - Leeks and roasted parsnips give a sweet, earthy flavor to this savory bread pudding. This dish, rich with cream and Parmesan cheese, can be served as a main dish or a vegetarian substitute for traditional stuffing.