How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
Selection:
Large parsnips can be fibrous, so look for small to medium ones (6–8-inches long) that are firm. You may find parsnips that have been dipped in wax to help preserve them. That’s fine, as long as they’re firm. Parsnips without wax lose moisture quickly. Store in the refrigerator wrapped in paper towels and sealed in plastic bags.
Preparation:
Peel parsnips as you would carrots, whether they’re waxed or unwaxed. Peeled parsnips brown when exposed to air, so if you’re not cooking them right away, place them in water with an acid (lemon juice or vinegar).
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