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Ingredient of the Week: Parsnips

A man holds a banner depicting Hungarian Premier Viktor Orban, the reads "mini-prime minister" during a protest against Orban's policies regarding migrants in Budapest, Hungary, Friday, Sept. 30, 2016. Hungarians will vote Sunday in a referendum which Prime Minister Viktor Orban hopes will give his government the popular support it seeks to oppose any future plans by the European Union to resettle asylum seekers among its member states.(AP Photo/Vadim Ghirda)

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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