Parsnip Recipes (+ Produce Guide)

Parsnips are root vegetables that belong in the flowering plant family Apiaceae, which also includes carrots, fennel and parsley.

Parsnips resemble white carrots, although they are generally larger and much more rustic looking. They have cream colored skin and flesh.

They vary in size from smaller with tapered ends like carrots, or they’re often very large with much smaller tapered bottoms.

The flavor of parsnips is even sweeter than carrots, and they have an earthy, woody flavor that really sets them apart.

Their flavor becomes even sweeter after they’ve been exposed to frost, so they’re readily available and at their peak in the fall and winter months.

Yes, parsnips can be eaten raw. They have a crisp and crunchy texture similar to raw carrots and jicama. Larger parsnips have a tough, woody core that should be removed when eating them raw.

They should be scrubbed clean, then cut into sticks to be enjoyed in dips or sauce for a healthy snack. They may also be peeled into ribbons or grated and added to fresh salads and coleslaw.

Note that parsnips do brown quickly after they’ve been peeled and cut, so if you’re not using them right away it’s a good idea to soak them in lemon water until you’re ready to use them.

While there is a large amount of nutrition just under the skin of parsnips, removing the peel will result in a smoother texture in your dishes.

The age and size of the parsnip(s) are also a factor:

Small, young parsnips have tender skin, so there’s no need to peel them.

Larger, older parsnips have tougher skin that lend an unpleasant texture, so it’s best to peel them.

Parsnips are very nutritious so they are a great a addition to a healthy diet. The nutrition information for one cup of sliced parsnips is roughly 100 calories, 24 grams carbohydrates, 7 grams of fiber and 6 grams of sugar.

They are an excellent source of potassium, Vitamins C and K and folate. They are also a good source of Vitamins B6, E and riboflavin, and minerals such as manganese, magnesium and phosphorus.

If you’re following a low carb diet, be sure to talk to your doctor to determine if parsnips are right for you.

Choose parsnips that are firm and heavy in size for their weight and free of discoloration.

Store unwashed parsnips in the refrigerator in a plastic bag or wrapped in a paper towel for up to 2 weeks. Once cooked, store them in the refrigerator and use within 3-5 days.

Parsnips are a very versatile root vegetable that can be treated the same way you would a potato or carrot. They can be air fried, roasted, boiled or mashed.

They make a wonderful side dish, they’re a delicious addition to soups and stews, and they’re even great used in muffins and cakes!