FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Parsnips
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: Fall and winter
Fun fact: Parsnips’ sweet flavor is helped along by cold weather, which converts their starch to sugar.
Pick and choose: Look for small to medium roots, with no bruises or rot. Larger ones can be woody in the center.
Quick serving ideas:
- Peel, slice and toss with olive oil and seasonings. Roast alone, or with other root vegetables. Toss them in the roasting pan next time you roast a chicken.
- Also great in soups and gratins.
- Boil and mash, along with your next batch of mashed potatoes.
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