Parsnips look like large, creamy-white carrots, even though they’ve never gained the same kind of popularity. But gardeners are now discovering the delicious benefits of growing and cooking with parsnips. The roots become sweeter when left in the ground until after the first frost. They’re also versatile and can be boiled and mashed like potatoes or baked, steamed or sautéed.
Parsnips | Growing Cool Weather Crops | Nick’s Garden Center | Denver CO (2024)
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