close_menu
Latest News

Seattle Kitchen Ingredients

Ingredient of the Week: Parsnips

Migrants and refugees fleeing Libya on board of a dinghy sail at the Mediterranean sea toward the Italian coasts, about 17 miles north of Sabratha, Libya, Sunday, Aug. 28, 2016. European nations have tightened border controls, shut down the Balkan route used by hundreds of thousands of people, negotiated an agreement with Turkey to curb new arrivals and taken other measures to curb the influx of migrants. But many problems still remain with Europe's uneven response to the crisis. (AP Photo/Emilio Morenatti)

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.

Comments

comments powered by Disqus
close_menu
Latest News