Parsnips are an ivory-colored root that has a slightly sweet flavor and a tough, starchy texture that softens with cooking. Prepare as you would potatoes or carrots: roasted, steamed, boiled or baked. They become mushy quicker than other root crops so add them toward the end of cooking when making stews and soups. Very young, tender parsnips can be added raw to salads.
- Wrapped in a perforated plastic bag, parsnips will keep in the refrigerator for up to 1 month.
- Scrub with a vegetable brush or peeled
- Cut out and discard the tough, fibrous core found in large parsnips (Joe’s parsnips do not have a fibrous core unless very mature).
- Parsnips can discolor when exposed to air so cook immediately or sprinkle with lemon juice.
Studies have shown these possible health benefits:
Excellent Source of:
- Vitamin C
- Folic acid
- Pantothenic acid
Very Good Source of:
Good Source of:
- Vitamin B6
- Vitamin E
Parsnips are lower in calories and contain more fiber than potatoes and are also a much better source of folic acid.