V.I.P. (That is, Very Important Parsnip)

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Very Important Parsnip. We here at Field Goods believe it’s always a good time to try something new. One of our customers told us that they just don’t know what to do with parsnips. HELLO! Peel them like carrots, then cut them up. Roast in the oven with just a bit of olive oil. THEY MAKE IT TOO EASY.

People used to believe that these could cure a toothache. Although this has since been disproved, they are low in calories, high in fiber and vitamin c– still a miracle worker!

Sweet and fabulous… we promise. Their delicious nutty flavor also fits perfectly into roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love it pureed– spread onto large lettuce leaves for a snack.


This Week’s Field Goods Favorite

parsnipNo wonder they look like carrots, the two share a family! These guys may be the best part of winter. The colder it gets, the more sugars they produce while growing, so the sweeter they get. They pair great with leeks and potatoes.
Storage: Up to a month in the fridge.





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