Buying Lessons: Shop the smart way for Parsnips and Carrots.
Scalloped 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.