To start with the freshest most flavorful parsnips possible, select ones that are firm, unblemished and less than 8 inches long.
Before storing remove green tops if still attached, as they will draw nutrients from the parsnip.
Store unwashed parsnips in the crisper section of the refrigerator in a perforated plastic bag; they will be good for 3 to 4 weeks.
Store cut raw parsnips in an airtight container so they do not dry out; cut parsnips have a tendency to turn slightly brown. They will hold their freshness for 4 or 5 days.
After cooking parsnips, they will only last in the refrigerator for a day or two.
Trim and peel young parsnips and cut into narrow strips. Place in boiling water to blanch for 2 minutes, immediately cool in ice water. Dry and place in airtight plastic containers in the freezer; they will keep for 2 months.
You can freeze cooked parsnip purees.
Parsnips look like a cream colored carrot but have a nutty, sweet flavor.
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