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

Raw Parsnip Salad with Dates and Sage Vinaigrette (It’s a Veg World After All)
Parsnip & Carrot Soup (Food & Wine)
Roasted Parsnips (Small Town Woman)
Maple Parsnip Morning Glory Coffee Cake (Healthy Seasonal Recipes)
Szechuan Wild Parsnip Leaf Salad (Forager Chef)

Authored and compiled by Maya Marie of Deep Routes.