12/1-, 10-, and 20-lb. packs.
Choose parsnips that are clean, firm, and have smooth white skins. Parsnip tops should be well-trimmed. Avoid mis-shapen parsnips or those that exhibit growth cracks, bruises, cuts, or discoloration.
Short-term storage recommendation (7 days or less)
Bitter flavor can develop if parsnip root is exposed to ethylene gas. Store away from ethylene-producing fruits and ripening rooms.
Improper storage can adversely affect parsnip root:
Sweet, buttery flavor with hints of honey and cardamom.
Long and slim like pale carrots, parsnips are sturdy and crunchy when raw, but become starchy like potatoes when cooked.
Pair with butter, Brussels sprouts, cream, lamb, and potatoes.
Potatoes, turnips, carrots.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.