Parsnips

Parsnips

  • +Description

    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.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Parsnips are available from Great Britain

  • +Main nutrients

    Fiber, Folate, Maganese, potassium, phosphorus, folic acid, calcium, magnesium, vitamin C and K.

Main varieties

  • Parsnips

    Parsnips

    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

Preparation

Preparation

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.
 

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