Parsnips are a cold weather root vegetable that look like ivory-colored carrots. They have a mild celery-like aroma and a fresh, balmy relish that ‘s perfect for hearty decrease and winter meals .

Nutrition Notes

They may be white, but parsnips are surprisingly nutrient-dense. One cup of cooked parsnip has 5.5 guanine of character, 572 milligram of potassium, 20 milligram of vitamin C and about one-fourth of a day ’ s vitamin bc .
Parsnips are besides packed with falcarinol, a phytochemical with anti-inflammatory and anti-cancer properties .


The independent commercial varieties of parsnip are similar in size, taste and tinge. They range from pale yellow to bone. They can grow up to 20 inches hanker but they are most tender when about 8 inches, roughly the size of a large carrot.

Reading: Parsnips

Varieties include All American, Hollow Crown Improved and Harris Model .


spirit for humble to medium, well-shaped roots. The roots should not have a batch of hair like rootlets. Avoid hitch, shriveled or spotted parsnips as they are likely to be more fibrous. Dark spots can indicate decay or freezer-burn. Choose parsnips with a cream-colored, smooth, firm airfoil .
Avoid irregularly shaped parsnips if you ‘re concerned about wastage. Parsnips that are n’t well-shaped require extensive shave to prepare the vegetables for cook .
Most parsnips are sold with their tops already clipped. If the leafy tops are however portray, they should look clean and park, not limp, wilted or embrown .


Parsnips storehouse well for 2-3 weeks in a perforated credit card bag in the refrigerator vegetable crisp. If the green tops are still attached, remove them before storing, or they will draw moisture from the roots. Do not wash before store .
Cooked parsnips can be refrigerated and used within three days .
To freeze, select small to medium, tauten parsnips that are tender and have a mild spirit. Wash, peel and cut into ½-inch cubes. blanch in boiling water for 2 minutes. Cool promptly in cold body of water and drain. Pack into deep-freeze bags or containers, leaving board at the top. Seal and freeze. Parsnips can be frozen for 8 to 10 months. in full cook parsnip purée may besides be frozen for up to 10 months .


Parsnips are desirable for about any method acting of cooking including baking, boiling, sautéing and steaming. They have a balmy, blue, peppery season that is well suited to longer cooking times, as in casseroles and stews, or oven-roasted on their own. It besides does quite good microwaved, steamed or boiled .
Before using, rinse well, trimming the beginning and flick ends. If the parsnips are small and young, you can clean with a vegetable brush rather of peeling. Larger parsnips may need to be peeled and have their arboraceous cores removed before cooking. Be careful not to overcook parsnips as their spirit is fresh when fair tender .
note : Peeled and trimmed parsnips will turn dark when exposed to the atmosphere therefore cook them immediately or keep them in water with a little snatch of lemon juice until ready to cook. FYI : 1 impound parsnips = 4 servings 1 sudanese pound = 4 to 6 little parsnips 1 pound = 2-1/2 cups diced, cooked parsnips


Put whole or cube parsnips in a cover bake dish. For savory results, season with broth and herbs and for dulcet, cook as you would sweet potatoes, with orange juice, brown sugar, ginger and nutmeg. Cook for 20 to 30 minutes in a 350ÌŠF oven .


Bring a saucepan of salted urine to a boil. Drop whole or prankster parsnips into the water and simmer until tender. Cook about 5 to 15 minutes or until attendant.


Cut parsnips into big chunks the same size and target in a microwaveable dish with about 2 tablespoons of water. Cover with a lid or plastic wrap that has a few holes poked in it for steam to escape. Cook on high until tender, about 4 to 6 minutes .


Boil, microwave or steam parsnips until very tender. Save some of the cook liquid. In a blender or food central processing unit, cautiously place the cook parsnips. serve until smooth. If purée is besides thick or chunky, add a very small sum of the cook melted and process again until smooth .


In a ridicule pan or on a lightly oiled broil sheet, invest parsnip slices or cubes. Cook for 30-40 minutes at 425 F, turning once, until softened. If desired, season parsnip before cooking with salt, pepper and spices or brush lightly with olive vegetable oil .


Cook, trimmed, well-scrubbed parsnips in a steam and cook over boiling urine. Or, place them in a saucepan with ½-inch boiling, salt water system. Cover and cook until tender. Let cool and skin. For solid parsnips cook 20 to 40 minutes, for prankster pieces 5 to 15 minutes, depending on size and age .


To bring out their sweet, temper with nutmeg, ginger, mace or cinnamon and a little brown boodle. classic preparations include mashed parsnips topped with buttered boodle rotter, glazed and partnered with roast meats or bet on, creamed or in mix vegetable soups. Parsnips may be substituted for carrots in most recipes .
FYI: The first frost of the year converts the starch in parsnips to sugar and gives it a pleasantly sweetly spirit .
Tip: To avoid bathetic parsnips, add them to soups and stews near the end of the cook time .
Healthy Ways to Enjoy Parsnip:

  • Add shredded parsnip to hash browns.
  • Include parsnip in cooked egg dishes such as frittatas.


  • Small, tender parsnips can be peeled and grated raw into salads.
  • Add cooked parsnip to pasta dishes.


  • Parsnips make an excellent substitute for potatoes in stews.
  • For a flavorful side dish, sprinkle cooked parsnips with herbs such as tarragon, thyme, parsley or chives.
  • Add shredded parsnip to your favorite stir-fry.
  • Mix parsnip with potatoes, carrots, apples or oranges for a side dish.
  • Cook and mash parsnip as you would potatoes. Blend with milk, butter and nutmeg or other spices to taste.


  • Serve fresh parsnip chips with a sauce of yogurt and curry powder.

More Information

For More Information:

  • Foodland Ontario –
  • Just Vegetables –
  • Spade, Skirret and Parsnip: The Curious History of Vegetables by Bill Laws, Sutton Publishing, 2004.

Did You Know ? In Tudor times in England, parsnips were a common component in boodle .