Selection:
Choose firm, white, small parsnips with no signs of softness.

Storage:
In an airtight bag in refrigerator crisper. Use as soon as possible after purchase.

Uses:
Soups, casseroles, vegetable side dishes and baked dishes.

Cooking:
Boil or steam for 8 minutes. Microwave chunks in a covered dish with 2 tablespoons water and cook on HIGH (100%) for 5 – 6 minutes, turning after 3 minutes to ensure even cooking.

Serving suggestion:
Bake chunks of parsnip with pumpkin and potatoes around a lamb or beef roast.