Storage and Preparation:
Parsnips are good keepers. If they are
young and very fresh, place them in a perforated plastic bag in the
vegetable drawer of the refrigerator. They should last at least two
weeks. If you need to keep them longer, be sure to go through them
every few days, discarding any that may show signs of spoiling. Older
parsnips often keep three weeks or longer.
Except for older, very large ones, parsnips don't require a lot of
preparation. Small, young roots only need to be well washed, trimmed
and peeled with a vegetable peeler. They can be cooked whole, cut into
chunks, slices, matchsticks strips, and so on. If you are not gong to
use cut parsnips immediately, drop the cuts into a bowl of cold water
to which you have added 2 tablespoons lemon juice. This articulated
water will keep them from turning dark.
Large, fibrous parsnips should be washed, peeled, quartered lengthwise,
and cut into 2 or 3 inch lengths. Use the point of sharp knife to pop
out the woody inner core. I have found these older parsnips are best
when used in soups and stews or when mashed.
|