above: roasted parsnips with rosemary from martha stewart

above: roasted parsnips with rosemary from martha stewart

Varieties grown: Lancer

Parsnips are a root vegetable with a flavor similar to carrots and celeriac. They take a long time to grow, but are well worth the effort. They can be stored up to five months in the right conditions (in a refrigerator or root cellar), and their sweet, earthy flavor is heavenly in the winter months.

How to use it:

  • In soups and stews, just like you would with carrots

  • Steamed and mashed, in your style of mashed potatoes

  • Chopped and roasted with other roots

  • Snacked on raw: they’re great with hummus on a mixed vegetable platter