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It’s certainly not the most handsome member of the carrot family, but the parsnip has lots going for it: a sweet, nutty flavor and good amounts of folic acid and potassium. Before the Middle Ages, the parsnip was a staple. (It was overthrown by the potato.) It’s at its peak now through mid-March. At market, buy firm vegetables. Bigger isn’t better, though. Choose small to medium parsnips. They can be stored in the refrigerator, where they’ll keep a few weeks.
