Buying Guide: Parsnips and Carrots

Parsnips: Peak from November through March. Choose vegetables that are smooth-skinned and heavy for their size. Sometimes parsnips are covered with a wax coating to extend storage; cut off this coating before cooking.

Carrots: Look for straight, rigid, bright orange carrots. To store, refrigerate in plastic bags for up to 2 weeks.

Hearty Pork-and-Ale Stew

Quick Carrot Bisque

Honey-Glazed Carrots

Scalloped Carrots

Nutty Carrot Bread