Parsnip

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Characteristics

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.

Prepare

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

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.

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