Parsnips resembles and is a member of the carrot family, but less firm. They have a white-creamy skin and have a strong anise flavour. Parsnip is a native European vegetable and is not grown in warm climates, since frost is necessary to develop their flavour.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Parsnips are available from Great Britain
Fiber, Folate, Maganese, potassium, phosphorus, folic acid, calcium, magnesium, vitamin C and K.
Parsnips resembles and is a member of the carrot family, but less firm. They have a white-creamy skin and have a strong anise flavour.View Parsnips
There are many ways to prepare parsnip. Nevertheless every preparation starts with washing it. When this is done the parsnip can be cooked, roasted, fried or used in a stew or soup.Consumption
Parsnip has a strong anise taste. Much of the flavour is in the skin, this is why many recipes call for parsnips to remain unpeeled. They can be eaten raw, but this is not common. Usually parsnip is used in stews and soups.When to eat
After harvesting the parsnip quickly gets soft. Therefore it is recommended to keep parsnip refrigerated in a perforated plastic bag, to keep it from drying out and rot.
Did you know?
- The name parsnip comes from the French pastinaca and the ‘nip’ added to indicate its resemblance to the turnip.
- Rather than destroy the plant, a parsnip improves with a frost as this turns a lot of the starch into sugar.
- In Roman times, parsnips were believed to be an aphrodisiac.
- Irish beer is often made from the roots of parsnips boiled in water with hops.