The parsnip, a long white carrot-looking root, is unsurprisingly a close relative of a carrot. While available throughout most of the year in California, it is at its best in the colder months. Their sweet, buttery, honey-like flavor is brought out by frost and they are favored by farmers in areas with short growing seasons.
Parsnips can be eaten raw, but are more frequently used in cooked dishes. They can be served in just about any way imaginable: boiled, stewed, roasted, or baked. You can even use the parsnip as more of a flavor than an actual dish by removing the cooked portion from whatever it is you may be cooking.
Look for parsnips that are relatively white, firm, and dry. Some browning on the outside is normal and can be removed with a vegetable peeler.
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