Parsnips and Brussels Sprouts: Improved by the Cold

By Sandy Oliver

THE PARSNIP-HATER SURELY never ate a parsnip dug in spring after being frozen in the ground over the winter. It tastes like candy. The brussels sprout-avoider has almost certainly never bitten into a sprout that was frosted in late October or harvested in a November snow, when sprouts become downright buttery and sweet. Before they are frozen, parsnips’…