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Seattle Kitchen Ingredients

Ingredient of the Week: Parsnips

In this photo taken on Thursday Dec. 1, 2016, election volunteers count the votes at a polling station for presidential elections where Opposition coalition candidate Adama Barrow faced longtime President Yahya Jammeh and third party candidate Mama Kandeh, in Serrekunda, Gambia. Voters in the tiny West African nation of Gambia cast marbles Thursday in an election widely expected to keep the country's ruler of more than two decades in power despite a unified challenge from the opposition. (AP Photo/Jerome Delay)

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.

About the Author

Cait Walsh

Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.

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