The first frost turns parsnips sweet, so this creamy-colored root vegetable is at its best in late autumn and early winter. It is excellent for roasting. Add parsnips to the pan alongside other root vegetables when you roast meats and poultry. To prepare parsnips (and other root vegetables), peel with a vegetable peeler, then cut into thick slices. Like potatoes, parsnips will start to discolor after they are sliced unless they are sprinkled with an acidic ingredient, such as lemon juice.
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