Parsnip

What’s Below:

About Parsnips

Cooking & Storage

Recipes

ABOUT PARSNIPS

Parsnip is a root vegetable that’s plant cousins with carrots, dill, and parsley. It has a texture that’s similar to turnips, slightly sweeter than a carrot, and sometimes has a hint of spice like a radish. These creamy colored roots have origins in the Mediterranean where they’ve been foraged for in the wild and cultivated for thousands of years, with the exact date being unknown. Although parsnip tops can be eaten, they have a small level of toxicity that mostly irritates the skin when touched, therefore they’re best eaten cooked and typically don’t come with their tops.

COOKING & STORAGE

  • Edible parts: Roots (and the leaves if handled properly)

  • Medicine and Nutrients: Parsnips offer a rich source of vitamins C and B6, as well as potassium, iron, magnesium, and fiber.

  • Storing and Shelf Stability: Parsnips will stay firm and fresh for about 2-3 weeks if kept in a cool, moist area of the fridge like the crisper or in plastic bag.

Ways to Prepare 

  • RAW: Parsnips can be eaten raw in salads tossed with your other favorite fruits and vegetables, they’re best when shredded thin or cut small.

  • COOKED: Parsnip roots are excellent roasted, sauteed, or stir-fried with other vegetables, and also are a great addition to your favorite soups and stews.

RECIPES

Authored and compiled by Maya Marie of Deep Routes.