Parsnips, while belonging to the same vegetable family as potatoes, require a different approach when it comes to prolonging their shelf life.
Freshly harvested parsnips can last for two to three weeks if stored correctly, although there is some disagreement about the best storage conditions.
Some suggest a cool, dark place similar to potato storage, while others argue that refrigeration offers the ideal environment.
An expert from Kitchen Stories advises that colder is better for this seasonal vegetable, stating: “You can easily store parsnips in the vegetable compartment of your fridge.”
Researchers at Michigan State University have also highlighted the importance of high relative humidity for extending the lifespan of parsnips.
Their research suggests that storing parsnips in the fridge drawer can extend their average shelf life to “two to six months”. However, the longevity of parsnips isn’t solely dependent on home storage; it begins from the moment they’re selected in the supermarket or greengrocers.
The Kitchen Stories contributor advised: “You can easily buy parsnips in almost every supermarket, at the organic food store, or from your weekly market.”
They recommended opting for smaller parsnips, which are often tender and less fibrous than their larger counterparts and suggested inspecting the leaves closely, if present, when choosing these vegetables.
The expert clarified that a “juicy-green colour” in a parsnip is a tell-tale sign of its freshness, while a shift towards yellow leaves is a clear indicator of it being beyond its best.
Subsequent steps to maintain the pristine condition and flavour of root veg are straightforward, provided they’re chosen with care.
Putting it plainly, the Kitchen Stories guru advised: “If well cleaned and wrapped in a damp kitchen towel, they can remain fresh for a long time.”
At home, you should thoroughly wash and dry the parsnips, ensuring they’re patted down to complete dryness using a spotless tea towel. Next, grab some kitchen roll, slightly moisten it, and snugly wrap the veggies up.
As for cooked parsnips, the sweet root vegetables are easy to keep for a few days. To stop them from turning soggy, ensure they are fully cooled before putting them in a container.
Store the roasted veggies in an airtight container in the refrigerator for up to three days. Lay on a sheet of kitchen paper to absorb extra moisture.
You can also freeze parsnips to preserve them for longer. Just cut raw parsnips into half-inch cubes and partially cook by boiling or steaming until tender. You can also season them with salt and pepper before freezing.
