Parsnips, more popular than potatoes in medieval times, have never been an American favorite. This ivory-colored cousin to the carrot has a similar shape but is broader at the top. Parsnips have a distinctly nutty and sweet flavor. Harvested in the late fall, parsnips become sweeter the longer they are left in the ground. The green leafy tops are not eaten.

• Parsnips may be used in many of the same ways as cooked carrots. They are good for soups, stews and vegetable side dishes. Their flavor pairs well with herbs, such as rosemary, chives, thyme or tarragon. Their sweetness is enhanced by brown sugar, apples, orange zest and spices like cinnamon, ginger or nutmeg.
• Chopped parsnips may be cooked and used in salads in place of potatoes.
• Parsnips can be eaten raw in salads. They contribute a pungent, peppery flavor similar to radishes.

Fresh parsnips are available almost year-round, with supplies peaking in the fall and winter. They may be in short supply during hot summer months.

Choose parsnips that are firm, unblemished and small or medium in size (about 8 inches long). Large parsnips may have woody centers but, unlike carrots, broad tops are not an indication of woody cores. Parsnips range in color from pale yellow to creamy white. Avoid limp, shriveled or blemished parsnips with moist spots or a lot of tiny hairlike roots.

1 pound parsnips = 4 medium; 2 cups peeled and chopped.

Store parsnips in a plastic bag in the refrigerator for up to two weeks.

Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced or cut into strips before cooking. Parsnips may be steamed, sautéed, baked or boiled. After steaming or boiling they may be mashed or puréed.

Parsnips become mushy when overcooked. When adding them to soups and stews, do so during the last 10 to 15 minutes of cooking.