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Seattle Kitchen Ingredients

Ingredient of the Week: Parsnips

The boyhood home of President-elect Donald Trump, which is going back on the auction block, is shown, Tuesday, Jan. 17, 2017, in New York. Paramount Realty says the 1940 Tudor-style house in Jamaica Estates in Queens is up for auction for the second time in three months, with written bids due Tuesday afternoon. (AP Photo/Kathy Willens)

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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