Parsnips 🥕 (the pale cousins of carrots) are another great seasonal veg for The Little Farm Shed!
A few handy notes:
Season: Best from late autumn through winter – they actually sweeten after a frost.
Freshness tip: Choose small to medium roots, firm with no soft spots.
Storage: Keep in a cool, dark place or the fridge – they last for weeks.
Popular prep ideas:
Roasted with a drizzle of honey or maple syrup.
Mashed with butter and cream (or mixed half-and-half with potato).
Cut into sticks for parsnip fries.
In soups and stews for sweetness and depth.