Background Information:
Parsnips are available in the spring, in late April and early May.

Basic Cooking Strategies:
Parsnips are great roasted, season with salt and your favorite spices, toss with olive oil and cook on a baking sheet in a single layer. Boil with other root vegetables and mash together, to add sweetness and flavor. They can be used in soups and stocks in place of, or in addition to carrots.

Storage Information:
Parsnips can be stored for several days, but their flavor is the sweetest when used as soon as possible. Peel and freeze for use in soups later, if not used within a few weeks of receiving.


Curry Roasted Carrots, Parsnips, and Chickpeas

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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