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How to Store and Prepare Fresh Parsnip

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.

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