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Ingredient of the Week: Parsnips

If you can pick up some parsnips that have been left in the ground through the frost cycles, chefs Tom Douglas and Thierry Rautureau say you’ll be pleasantly delighted. “They’re like eating candy!” Tom says.

Tom recommends picking up some apples to go with your parsnips. “I make a parsnip and apple hash,” he says, where he dices the apples and parsnips into small pieces and cooks them over high heat to caramelize the sugar.

Thierry, on the other hand, suggests shaving the parsnips thinly to make a salad. “It goes well with a little spice,” he says, but cautions you against using the center, as it becomes woody after the winter.

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

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