Parsnips are root vegetables that look like white carrots. The peak season for parsnips in Seattle farmers markets is October to March. Parsnips can be small and slender with green tops, or very large, fat, and long. Recipes for potatoes, turnips, and carrots can usually be exchanged for parsnips. For recipe suggestions, see the recipe links at the end of the article.

What is it related to? The parsnip (Pastinaca sativa) is a root vegetable in the carrot family, Apiaceae or Umbelliferae. This family of plants has hollow stems and includes carrots, celery, and fennel, many aromatic herbs, such as anise, asafetida, caraway, chervil, cilantro, cumin, dill, lovage, and parsley (to which the parsnip is most closely related), as well as poison hemlock.

When is it available? The peak season for parsnips in Seattle farmers markets is during cold weather fall through winter, October to March. Parsnips become sweet after the first frost in fall and when stored at very cold temperatures through winter.

What does it look like? Parsnips looks most like white carrots. They may be small and slender with green tops like young carrots, or larger than carrots with fat bulbs that become very thin at the tip.

What portions do I eat? The edible portion is the root.

What does it taste like? The flavor and texture is sweet and buttery and may be slightly spicy or zesty, like a turnip.

What's the best way to store it? Cut off any green tops, if present. Store parsnips in the vegetable bin or in plastic bags, in the refrigerator up to two months. Large mature parsnips will keep longer than thin, young parsnips.

How is it prepared? Prepare parsnips by scrubbing with a vegetable brush under running water to remove surface dirt. Young parsnips do not need to be peeled; larger, mature parsnips need to be peeled just as you would carrots. If large parsnips contain a woody core, remove this before cooking. Peeled parsnips darken like potatoes when exposed to air. If not cooking immediately after peeling, cover the parsnips with cold water to which you have added a tablespoon of vinegar or lemon juice. Drain well and dry with a towel if roasting or sautéing.

How is it served?Serve parsnips raw in salads or slaws, in soups or stews, or prepared as a side dish. Parsnips are most often steamed or roasted, and may also be boiled and sautéed.

What are some substitutes for it? Recipes for potatoes, turnips, and carrots can usually be exchanged for parsnips.

Parsnip recipes

• Baked parsnip “chips”
• Potato, parsnip, pear, and bacon soup
• Shaved parsnip salad from Martha Stewart Whole Living
• Sunchokes, Carrots, and Parsnips With Bacon from Emeril Legasse on Good Morning America
• Roasted potatoes, carrots, parsnips, and brussel sprouts from Giada DeLaurentiis on Food Network
• Winter vegetable hash with turnips, rutabagas, parsnips, and carrots
• Honey-glazed roasted carrots and parsnips
• Parsnip puree from Tyler Florence on Food Network
• Parsnip apple mash from Martha Stewart