Special to the Milwaukee Journal Sentinel
The end of the growing season is upon us (for the most part), but we’ve had a good run. I can’t tell you a time where I was picking tomatoes or peppers from my home garden in mid-October.
But November is the last month where you’ll be able to get a lot of local, in-season produce. Namely, root vegetables, which grow below ground level. Think potatoes, carrots and rutabaga.
One of my favorite root veggies that you’ll find this time of year is the parsnip. Not to be confused with invasive parsnips, which, although pretty, are an invasive plant that can cause your skin to blister.
No, the veggie parsnip is slightly sweet, tender when cooked and will make your autumn and winter cooking that much better.
What I especially love about parsnips and other root vegetables is that when you store them properly, they can last until the spring. Just cut off the leafy tops (they can draw moisture), brush any dirt off and layer in boxes with dry leaves, sawdust or slightly damp sand. Keep them in a basement or cellar that’s 55 to 60 degrees. Just keep a watchful eye on any moisture, which will cause them to rot, or dryness, which will cause them to split. You can also refrigerate them in a plastic bag, unwashed, for about 10 days.
Although you can eat them raw, parsnips are best cooked. And by cooked, that means they can be eaten mashed, sautéed, steamed, roasted, baked or fried. Their mild, sweet flavor with a bitter undertone and starchy...
Read Full Story: https://www.jsonline.com/story/life/food/2021/11/01/parsnips-stay-fresh-into-winter-mix-well-other-root-vegetables/6105564001/
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