Parsnips look rather like carrots, but are sweeter in flavor (and a little tougher, so they are best served cooked, not raw). Typically they are left in the ground after the first frost, and sometimes all winter, as they grow sweeter with the freezing weather. Look for local parsnips at farmers’ markets, farm stores, and local groceries. Usually they start to turn up in November, and will be available all winter and into the spring. (Some people particularly love parsnips that have over-wintered in the ground and been dug in early spring!) They store very well when stored in a plastic bag in the fridge (just be careful that they are dry before you store them). Roast them, steam them, add them to soups, or mash them into your mashed potatoes… the possibilities for this sweet root vegetable are almost endless.
