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Parsnips are a good source of vitamins C and K.
Did you know?
Most of the nutrients in parsnips are found close to the skin!
  • Parsnips are root vegetables in the same family as carrots.
  • Parsnips are sweet, like carrots, but instead of that carroty flavor, they taste nuttier and more earthy.
  • Choose parsnips that are fresh, firm, medium-size and somewhat smooth. Small to medium sized ones tend to be sweeter and more tender.
  • 1 cup of raw parsnips contains:
    • 38% of your recommended daily value of vitamin C to help heal wounds and keep teeth and gums healthy.
    • 37% of your recommended daily value of vitamin K to help with the formation of bones, tissues and hormones.

Wash parsnips in cold water and scrub or peel the skin. Trim off the ends.

Try parsnips:

  • Sautéed
  • Boiled and mashed into a puree (try with potato, leeks, cauliflower, etc.)
  • Roasted alone or with other vegetables
  • Added to your favorite stew or soup
  • Store parsnips, unwashed, in a plastic bag or wrapped in paper towel in the fridge. They should last for 2 weeks.
  • Cooked parsnips may be refrigerated and used within three days.
  • To freeze, cut parsnips into 1/2-inch cubes and partially cook by boiling or steaming until tender. Let cool, dry and freeze for up to 1 year.
How to cut sticks and dice carrots and parsnips
How to cut sticks and dice carrots and parsnips

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