The market · Roots and tubers · Northern and Central Europe

Parsnips

A pale, sweet root that's sweeter still after frost, when cold turns some of its starch to sugar.

sweet · nutty · earthy
Parsnipsjust in

What to do with it

Classics built on it
Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.No one here has made it yet

Goes with

butterhoneythymecumin

Knowing it

Where to buy
Firm, pale and not too big — large ones have a woody core.
A little history
Before cane sugar was cheap, parsnips were used to sweeten cakes and jams in Europe.
Worth knowing
Cut out the core of big ones before roasting.

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