Look for a nice firm parsnip — we’re definitely not looking for flaccid here!
Big parsnips can often have a woody texture and somewhat bitter flavor, so stick to the smaller ones.
Try to go for roots with a smoother texture on the outside, and avoid any with many cracks or splits.
If the greens are attached, that can be a great signifier of quality: look for a vibrant color.
When it comes to color, for a nice fair and consistent beige color, and avoid any dark spots.
Remove any the greens before storage, as they sap the moisture out from the root itself.
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