How to Prepare a Parsnip

November 11, 2011

But, what do I do with it? Parsnip paranoia be gone! A&M show you the quick and dirty way to prep this persnickety root vegetable, who benefit from a quick soak to cool down and (depending on a size) core removal -- who knew?

This week's video was once again shot and edited by our videographer Elena Parker (who now produces our bi-weekly Dinner & a Movie column

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See what other Food52 readers are saying.

  • teamom
  • aargersi
I am a cook / eater / writer living in San Francisco.


teamom April 15, 2012
A & M - sorry, not your best video. Your chosen parsnip was old - long tail, meaning that is was harvested at the end of the growing season. Not smooth (too wrinkly, denotes lack of moisture). One should never have to core out a fresh root vegetable, just as one should never have to remove the green sprout from a clove of garlic (unless it's old).
This video was shot, what, five months ago? We have April now, which means that this was done in Nov/Dec. You need a new produce purveyor, if that's what they sold you.
Very sorry, as the two of you usually do a bang-up job. Small things aside, keep the info flowing!
aargersi November 14, 2011
Just had a chance to watch this - love parsnips and Merrill you look great! Getting excited I bet??